Shopping Cart

Your cart is empty

Continue Shopping

Kangaroo & Macadamia Satay Nasi Lemak


Macadamia satay

  • 200g macadamia nuts
  • 2 garlic cloves
  • 1 chilli
  • 1 bunch of coriander roots
  • 1 tsp coriander seeds
  • 1 tsp cumin powder
  • 100mls coconut milk
  • 1 tbs fish sauce
  • 1/2 lime, juiced
  • salt to taste

Kangaroo marinade

  • 500g kangaroo steak, cut into thin strips
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1 tbs brown sugar
  • 100ml coconut milk
  • 1/2 lime

To serve

  • 2 cups rice
  • sambal oelek
  • sambal ikan bilis



  1. In a bowl mix together your marinade ingredients with the thin strips of kangaroo and set in the fridge for at least 30 minutes
  2. For the macadamia satay, add the garlic, chilli, coriander roots, coriander seeds, cumin powder, coconut milk, fish sauce, lime juice, and macadamias into a blender and pulse until it starts to combine into a paste. If it is too dry add in a little more coconut milk. Once it is blended transfer to a serving bowl and place aside
  3. Take your kangaroo out of the fridge and take each strip folding and threading on to a skewer, it should make at least 12. In a frying pan on a high heat start cooking the skewers in batches in olive oil. Each side should take roughly 3 minutes. Don't worry if the middle is a little undercooked this is preferable, over cooking kangaroo can make it tough
  4. Once you have cooked all your skewers place them to the side and pour the remaining marinade into the frypan allowing it took cook down to a thicker consistency. This should take roughly 2 minutes and then take it off the heat
  5. To serve place your rice on the plate with three kangaroo skewers on top, and pour some of your marinade on top. Serve with Sambal olek, Sambal Ikan Bilis and your Macadamia Satay to dip and then you are ready to dig in! Serves 4