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