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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…
(Click Page 2 for the Satay Peanut Sauce Recipe)
Pages: 1 2
Click Below for More Easy and Delicious 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..
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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!
Found Bango! It’s better! The same as ABC, but the sweetness definitely comes from gulah dwawa. Thank you again Andaliman.
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 :)
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
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?
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.
http://rasamalaysia.com/chinese-soy-sauce-chicken-recipe/
http://rasamalaysia.com/chinese-braised-soy-sauce-eggs/
Happy cooking.
I have just come across your website and everything looks absolutely delicious! Please please please tell me you have an iphone application available?
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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
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!
Keep in the fridge for a few days.
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.
Not too coarse add some water if thick
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…
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 :)
Sure, feel free to do that.
Just made the sauce and it is amazing!! Spot on with bold flavors! Thanks Bee and keep up the great work!
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