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Cashew nut satay sauce Recipe

Cashew nut satay sauce Recipe

Cashew nut satay sauce Recipe

Most satay sauces use peanuts. As many people have peanut allergies, I have created an alternative version using dry-roasted cashew nuts instead.

Ingredients :

    • 125 g (1 cup) raw cashew nuts or peanuts
    • 3 tablespoons oil
    • 3 cloves garlic, minced
    • 1 onion, finely chopped
    • 1 stalk lemongrass, thick part only, outer layers discarded, inner part sliced
    • 2 tablespoons Meat Curry Powder
    • 1 tablespoon Sambal Oelek Chilli Paste
    • 1 tablespoon tamarind pulp, mashed with 1/2 cup (125 ml) water, strained to obtain the juice
    • 2 tablespoons milk powder
    • 2 cups (500 ml) hot water
    • 11/2 tablespoons sugar
    • 2 tablespoons plum sauce
    • 1 teaspoon salt, or to taste

Method :

Dry-roast the cashew nuts or peanuts in a skillet over low heat, stirring continuously for 2 – 3 minutes until they are a golden colour and cooked. Then coarsely grind them in a mortar or blender and set aside. Heat the oil in a wok and stir-fry the garlic, onion and lemongrass over medium heat until fragrant, 1 – 2 minutes. Add the curry powder, Sambal Oelek and tamarind juice and bring to a boil, then simmer uncovered for about 2 minutes. Stir in the cashew nuts or peanuts, milk powder and hot water and cook over medium-low heat until the sauce thickens, 3 – 5 minutes. Reduce the heat to low, season with the sugar, plum sauce and salt and remove from the heat.

MAKES : 2 cups (500 ml)
COOKING TIME : 10 mins