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Satay Sauce Recipe

Satay Sauce Recipe

Satay Sauce Recipe

Ingredients :

    • 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
    • 4 shallots
    • 2 cloves garlic
    • 2-cm (3/4-in) galangal root
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon fennel powder
    • 6 tablespoons oil
    • 350 g (21/4 cups) roasted peanuts, skins removed, coarsely ground
    • 3 candlenuts or macadamia nuts, coarsely ground
    • 31/4 cups (800 ml) water
    • 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
    • 3 tablespoons Tamarind Juice
    • 3 tablespoons shaved palm sugar or dark brown sugar
    • 1 tablespoon salt

Method :

    1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
    2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
    3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.

See also Japanese Cooking “Peach Jelly (Momo No Jelly) Recipe”