Satay is a dish of marinated, skewered, grilled meat and as the signature dish of Indonesian cuisine it may be found in both the finest restaurants and from local street carts.

Use: Can be used as a glaze directly onto meat portion, or as a marinade using the following instruction:

GLAZE: Use 100g (10%) of spice/glaze per kilogram (90%) of meat. Tumble and allow to stand for 5 minutes for the glaze to develop. (Dosage can vary 8 to 10%).

MARINADE: Mix 50% spice/glaze with 50% water (1:1 ratio), apply marinade at 20% of meat weight and tumble. Example; 100g spice/glaze to 100g water and apply to 1 kg of meat.

Gluten Free

Packed in Australia from at least 45% Australian ingredients

Allergens: Milk and Peanuts.