Peanut Sauce (Satay Sauce)

I love peanut sauce and use it on meat (Satay), on salads (Gado Gado), and even in sandwiches. I’ve been making it for years, but never quite got the effect I found in authentic Thai, Malaysian or Indonesian restaurants. So I studied several of my south-east Asian cook books and came up with this amalgam … and it hits the spot. The secret is to embrace flavour. . .

Peanut Sauce (Satay Sauce)
Embrace flavour.
Write a review
Ingredients for spice paste
  1. 1 small onion (or 2-6 shallots), chopped
  2. 4 cloves garlic
  3. 1 tablespoon lemon grass, finely chopped (about 2 stalks, white part only)
  4. 1 teaspoon Sambal Oleg or chilli powder (or 3 dried red chillies, seeded and chopped)
  5. 1 tablespoon ground coriander (or 1/2 teaspoon ground coriander and 2 chopped coriander roots)
  6. 1 teaspoon ground cumin
  7. 2 teaspoons galangal, chopped (about 1.5 cm of galangal root)
  8. 1/2 teaspoon shrimp paste (balacan)
  9. A little oil
Other ingredients
  1. 1 - 2 tablespoons oil
  2. 1 1/2 water (or 400 ml can of coconut milk for a richer effect - not that it needs it)
  3. 150 grams unsweetened crunchy peanut butter (or ground roasted peanuts)
  4. 2 tablespoons sugar
  5. 2 tablespoon tamarind juice 1 (or lemon juice)
  6. 1/2 teaspoon salt
  1. Blend the spice paste (in a blender or mortar) including enough oil to moisten.
  2. Heat the oil
  3. Stir fry the spice paste until it turns a pale pinky brown and fragrant (5 min)
  4. Add water, peanut butter, sugar, tamarind juice, salt
  5. Stir briskly to mix in the peanuts
  6. Bring to the boil.
  7. Reduce heat and simmer until it darkens (20-30 min), stirring occasionally.
  8. Adjust texture - simmer to thicken; add water to thin
  1. (1) for 1/3 cup of tamarind juice, soak 1 teaspoon pulp with 1/3 cup of hot water for 5 min, mash, and strain
Balagan Recipes

Leave a Reply