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Satay Peanut Sauce Recipe

Satay
Satay pictures (8 of 8)

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 chicken satay recipe so it gave me the opportunity to document my satay peanut sauce recipe…

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91 COMMENTS... read them below or add one

  1. Lemongrass

    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!

  2. Kevin

    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!

  3. Andrew

    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…

  4. Claude-Olivier

    no more response, no more comment ;-) I’m jocking and I promise you that i will (re)try this recipe with the sauce ^^! cheers!

  5. Jen

    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)

  6. team bsg

    great , you are going places ! your dreams your adventures …will be good to dvd them on yr nex trip back to eatland !

  7. welovepenang

    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!!!

  8. Oh for the love of food!

    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

  9. Veron

    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!

  10. maybahay

    these satay chicken skewers look so juicy and perfect.
    i’m sure the peanut sauce is divine.
    i hope you enjoyed your cooking class.

  11. Anonymous

    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?

  12. Rasa Malaysia

    Hi all, thanks for your comments.

    Anonymous – Beef/pork satay work the same. Just use beef/pork instead of chicken. ;)

  13. Anonymous

    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.

  14. fern

    i love malaysian satay peanut sauce. i will use your malaysian satay peanut sauce recipe the next time i make satay.

  15. Tam-Tam-lor

    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.

  16. HV

    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.

    • ladybug

      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..

  17. Kees

    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!

  18. Petri

    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…)!

  19. Fran

    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.

  20. Gary

    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.

  21. Wei Ling

    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!

    • Agnes

      Kees, where did you find Kecap Bango? I’m an Indonesian living in Zwolle, and never saw Kecap Bango here.
      I also agree that Conimex is terrible, I keep saying to everybody interested in Indonesian cooking to use Kecap ABC :)

  22. gear

    hmmm…. i guest you jus delete all the bad comment and leave the good ones, but in fact the recipe is like shit and you shd let everyone knows that

  23. Francesca

    I have located all the ingredients I need for this recipe, though I just wonder when you say one heaped Taramind do you mean a heaped tablespoon or just one fruit?

  24. Ancella Soo

    can you share with me the recipes for See yau kai? (those sold in M’sia rice stall)Also I will be very grateful if you can help me out with the recipe for Lou tan @ pork ? My kids love the eggs but I can’t get the right recipe until now.Thanks for all your delicious recipes.

  25. ymc25

    I have just come across your website and everything looks absolutely delicious! Please please please tell me you have an iphone application available?

  26. Yvonne

    Hi Rasa Malaysia

    If I were to replace the 1 inch galangal with dried powder, how much should i use?

    Bought your cook book and like it very much

    Thanks
    Yvonne

  27. Kate

    Hi Rasamalaysia. may I know the shelf period for this? Or would there be any tips for storing it for a long shelf life ? Thankyou thankyou!

  28. Jessie

    Gong Xi Fa Cai! I’m cooking this Satay Chicken for my Chinese New Year Luncheon tomorrow. I had make the satay peanut sauce, the flavour is nice but it’s a bit dry, how can I fix it?? Is it ok to have a lot of course peanuts in the sauce? Hope you can help me out soon. Thanks.

  29. olli lim

    i simply love yr recipe n i have been chasing it 4 a long time..Tq…most people keep it a secret n bring to their grave…i will ttry it out…

  30. Sandra

    Hi! I’m wondering if I’d be able to substitute the water for coconut milk at all? I’m after an authentic recipe like yours but I really do love that slight creamy coconut taste in satay sauce – what do you think? Thank you so much, Sandra :)

  31. Mateosmommy

    Just made the sauce and it is amazing!! Spot on with bold flavors! Thanks Bee and keep up the great work!

  32. Hummy

    Hi Bee,

    I’m a huge fan of your blog. I love the recipes you posted and you inspire me to cook. I have tried out some of your recipes and it works yummilicious. I will be making chicken satay today for my bbq party. You are such a great inspiration. Thank you

  33. Apple

    May i know if i can don’t add peanut into this satay sauce recipe? trying to make a satay sauce without peanut due to allergy. Pls advice! thank you! :D

  34. zeddie

    even better…. peanuts, groundnut oil, butter, fish sauce, chilli flakes, lime juice, shoshing, light soy, garlic, ginger, coconut milk……….. yummy

  35. I’m a Singaporean and all my Indonesian friends (both the Chinese Indo and the Muslims) swore by Bango when I was looking out for a brand of kecap manis. Definitely agree that ABC is more widely available and in fact, I almost bought ABC til my Indo mates told me of Bango, and advised that Bango has a thicker consistency and a more complex taste compared to ABC. To be honest, I have never tried ABC as I went for what they advised – and never regret it. Now Bango is a must-have when I’m cooking most Southeast Asian dishes. However, one word though; Bango can cost almost twice the price of a similar volume of ABC. Here in Australia, a glass bottle of ABC costs AUD3.95 while a similar glass bottle of Bango costs AUD5.95 but I notice that if I buy Bango in the refill pack (in a plastic packet), it still costs about the same as a glass bottle of ABC. I simply poured it into a glass jar I saved from some foodstuff I had just finished using.

    • Stacey

      I did get the ABC brand, but it has sodium benzoate preservative in it. Not good. I actually made my own. I don’t know how it compares to the store bought kinds, but it was nice, thick and tasty. Just some soy sauce and I used organic rapadura sugar….

  36. Troy

    Hi!

    Could you tell me how to adapt this recipe to jerky?

    I am looking for fun new recipes to make with dehydrated beef, and after reading your fantastic recipe, it is something I’d love to do.

    Thank you in advance!

  37. Aleks

    Bee,
    Thanks for the recipe. Can you please tell me, do you recommend the above volume of satay sauce for one volume of your chicken satay recipe?
    If not can you please specify what ratio?

    Aleks

  38. Citi

    I went in Malaysia 30 years ago and I love satay. Thanks for the recipe I have try today and it’s perfect.
    Kiss from Paris ^^

  39. My

    Hi,

    I have a jar of tamarind paste at home, can I use this instead of the fresh tamarind pulp? If so, do I just use 1/4 cup?

    Thanks.

  40. mumbopizza

    HI Rasa..

    Thank you for a wonderful recipe you shave here, so much to experiment and tasteful tips as well.. much appreciated that dear..

    warm Rgd
    Mumbo dan

  41. VJ

    Thanks so much for the lovely recipe! I tried it as written and it came out very well. Only question is – I found I had to add quite a bit of salt at the end when I tasted it , so am wondering if I should have just used salted peanuts instead? It’s very tasty anyway and will always refer back to this authentic recipe, some thing which is so hard to find – cos most recipes talk abt using peanut butter and coconut milk- and I know it’s not that done way traditionally. Thanks again :)

  42. Jack Au

    Can I ask the satay recipe , that spicy paste add to the chicken 10-12 hrs, it is that paste need blend it?? Or just cut everything only plz .

  43. steve

    Very nice satay sauce recipe, thankyou
    I used one teaspoon of tamarind paste and substituted the cup of water for a small can of cocnut milk.

  44. Sharon

    How long approximately must I fry the spice paste for? I’m new to cooking so I’d appreciate the help! Thanks!

  45. afs

    Hi there, great recipe (and site)! For how many portions is this recipe estimated to be for? Do you think I can use the same peanut sauce to go with gado-gado, too? Cheers!

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