Satay Peanut Sauce Recipe
December 15th, 2007 | Malaysian Food, Malaysian Recipes | 43 Comments
Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it’s just one of those things that I procrastinate.
Last weekend, I was devising and perfecting my Malaysian satay recipe for the Southeast Asian cooking class that Jaden of Steamy Kitchen and I will be co-teaching, so it sort of forced me to make the peanut sauce and documented my recipe, finally…
The cooking class will be held tomorrow and I am so looking forward to it. This will be my first venture into cooking instruction and I hope that it will turn into something meaningful in the near future (read: my own cooking class!). I have made many friends from food blogosphere, but Jaden is a real gem. We share a lot and constantly exchange ideas and share our dreams; she has helped and supported me so much and “hooked me up” with many great opportunities. I can’t thank her enough, she is a star, really!
I will post my recipe after the cooking class tomorrow…for now, you can feast your eyes with my Malaysian Satay with Peanut Sauce gallery above.
To check out my Malaysian satay recipe, please click here.
Thanks for your understanding!
Recipe: Malaysian Satay Peanut Sauce
Ingredients:
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)
Method:
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
Cook’s Notes:
- For the peanuts, I used Planters brand Dry Roasted Peanuts. They are easily found at any food stores.
- For sweet soy sauce / Kecap Manis, I always buy ABC brand because it’s widely available in Asian stores. However, my Indonesia reader Andaliman at The Art and Science of Food (a native Indonesian) recommends Bango brand. Another reader of mine Graham suggests Conimex. So feel free to experiment and find your preferred brand.
Related Recipes:
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Congratulations on your co-teaching cooking class! I’m sure your first solo cooking class will come soon. :)
What a coincidence!!… As I am hosting a Malaysian-style Christmas dinner party at home, Satay is one of the many items on the menu tonight!
Good luck on your cooking class, I’m sure you’ll do great. Penang Boleh !!
LOL
Great photos! The chicken looks nice and charred on the edges but still juicy and tender on the inside.
I recently made a peanut sauce for a satay with penang curry and it was surprisingly good. Peanuts are no longer just for peanut butter and jelly sandwiches!
i only ever eat peanuts in a satay sauce – but sadly have never found a decent one in the UK that remotely reminds me of those I had in Malaysia…
Good luck with your cooking class! I’m sure you and Jaden will have lots of fun teaching together.
no more response, no more comment ;-) I’m jocking and I promise you that i will (re)try this recipe with the sauce ^^! cheers!
Oh that peanut sauce looks so good. Can’t wait to try it.
Hope the classes went well.
Good luck with your cooking class with Jaden. I am sure it’ll be lots of fun! :)
SOOOO much fun meeting you at the cooking class, Bea! thanks so much for the delicious recipe! I’m already planning on putting it into circulation for appetizers!! I can’t wait to share it!!
and if YOU ever decide to do a cooking class, let me know! it’d be a blast!
(Jen)
It looks soooo good i wanna take a swim in that peanut sauce!!
:-)
congratuliation!
Good luck with your class!
yum yum yum! that satay looks excellent!
and i’m sooo envious of those peeps in your cooking class!
great , you are going places ! your dreams your adventures …will be good to dvd them on yr nex trip back to eatland !
I love Satay and it’s gorgeous peanut sauce! Congratulations!
Cheers,
Rosa
Beautiful pictures, Bee. How’d the class go?
congrat…..
satay is one of my favourite food….
yum yum.. i prefer not to visit ur site at night… y? makeme so hungry and i have nothing to eat… huh!!!
This photo of your satay is so beautiful it makes me want to gnaw at my computer screen RM! ( I’m going to call you ‘Bee’ from now on )
Have a wonderful and safe Christmas, Bee! xo Carol
thank you! thank you !thank you for this recipe! I love chicken satay and can’t wait to try this. I made Bak kut teh again this past weekend complete with the tofu puffs and the kecap manis dipping sauce…pure heaven!
these satay chicken skewers look so juicy and perfect.
i’m sure the peanut sauce is divine.
i hope you enjoyed your cooking class.
This looks delicious! Thank you for the recipe!
Thanks for the recipe.. :) gonna try it out.. as soon as i find all the ingredients. :)
Thank you for your great recipe, i have made them and they turned out to be perfectly nice. I have substituted the ABC sauce with some local sweet sauce (like worcestershire) and the dried chilli with chili powder, they turn out to be just as nice.
Can you also put some beef/pork satay recipe?
Hi all, thanks for your comments.
Anonymous – Beef/pork satay work the same. Just use beef/pork instead of chicken. ;)
I tried this recipe over the weekend and it came out perfect. This is probably the most authentic satay recipe I have ever tried. The peanut sauce is absolutely great and it tastes like the ones that I tried before. Thank you.
i love malaysian satay peanut sauce. i will use your malaysian satay peanut sauce recipe the next time i make satay.
hallo! I live in England, so its so hard for me to get any food cooked like it is done in Malaysia and Singapore…your recipes saved my life here.
Though alot of ingredients not available, I try to make up by using or combining different things to get to that taste. Feels like a scientist sometimes. I just want to tell you, I love this satay sauce, for a moment (while I taste it) I thought I am home. Bless you. And hope to see more and more malaysian local delicacies recipes from you. Thank you so much.
Thank you!
Why was it so hard to find a proper satay sauce? top stuff.
Tim – I agree and I seriously believe no one can find anything close to the ones from the satay stalls in Malaysia.
hai atlast i got the ingredients of satay sauce….thanks…i love satay…
It’s easy, right? I love these satay peanut sauce, too!
Bee, this satay sauce is too good to go without sticky rice cake. Have you tried making sticky rice? If so, could you please share your recipe along with the type of rice you use? Thanks much.
No, I haven’t yet made sticky rice.
hv, you may use long grain jasmine rice..cook 1 cup of rice and 4 cup of water..once boil,stir it on low fire until it get very sticky..pour it on square container,cover with cling wrap and put heavy things on it (so the rice will get compress)..leave it overnight..or the easiest way, you may find the instant sticky in the market..hehe..we have nona brand in australia..
Shame on Graham! As a native dutchman (Holland has a large Indonesian community) I can tell you that Conimex is a dutch factory, and if you ever see Conimex pruducts, run for your life, just about everything they make is absolutely horrible. For me also ABC brand is best, but thanks to Andaliman (thanks for the tip) I’ll be on the lookout for Bango.
By the way, where it says galangal preferred to ginger, I prefer kencur (english: lesser galangal), even the dried and ground stuff, that’s sort of widely available in well stocked Asian stores. Never use ginger. It makes your satay sauce taste…well…eh, Dutch!
I just made the satay sauce and it’s lovely. Can you freeze the sauce and if so, how long for? Thanks!
Ahh, excellent! Just what I was after…
Being a one-handicapped-man household, easy recipes such as this are so welcome.
Have to adjust the recipe a bit, since here in Finland we just don’t have decent fresh chili or lemongrass.
Now to roast some peanuts (no, we don’t have unsalted roasted peanuts or unsugared peanut butter…)!
Hellow,
I´ve got the same problems as Petri to find the ingredients, although I live in spain. Instead of lemon grass I tend to use lemon zest. I´m not very sure if it´s a good idea, but i´ve never tried lemon grass.
The thing about this recipe I´m not very sure about are the chilies. Here in spain we´ve got “guindilla”, which is a long (10 to 15 cm when dried) red hot pepper, or cayena chilies. Which one should I use? or could I use fresh thai red Chilies instead of the dried ones?
I´ll be waiting for your answer. Thanks a lot.
Hi Fran, I am not sure about lemon zest as a substitute for lemongrass because it’s very different, but if you can’t find it, I guess it will do. For the red chilies, use the dried ones and maybe the shorter ones. I am not sure about Thai red chilies and how they are in terms of heat in Spain, so I can’t give you the best answer.
This looks like a great recipe, just what’s needed to compliment the Satay recipe you posted before. The only problem I have is with measurements. I have to buy my Tamarind paste pre-done in a jar. How much Tamarind paste would this be (in cups or TBS)? As written I’d have to guess as to how much… the results might be too sour (or not sour enough) :o) I LOVE your site, my go-to site for all recipes Asian. Keep up the yummy work!!
Gary, I am sorry but I can’t give you the exact measurement for the tamarind paste because I didn’t use it for this recipe. It’s should be up to your taste, just a big sour but not sour. Peanut sauce is not supposed to be sour.
Easy to make peanuts sauce n it taste great. I was in awe my sauce turn out just the same as your pic above. I even roast my own peanuts. It compliment really well with the chicken satay. Excellent!