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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Malaysian Satay Peanut Sauce Recipe
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. Here is the recipe.
- 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 tablespoon tamarind pulp, soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp
- 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)
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.
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 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.