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How to Make Satay Sauce

How to Make Satay Sauce

How to Make Satay Sauce

Ingredients :

  • 4 tablespoons oil
  • 1/cup (75 g) roasted peanuts, skins discarded and coarsely ground
  • 1/2 tablespoon tamarind pulp, mashed in 2 tablespoons water, squeezed and strained to obtain juice
  • 1/2 cup (125 ml) water
  • 1/4 teaspoon salt
  • 1 tablespoon sugar

Spice Paste

  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced
  • 11/2 cm (3/4 in) fresh galangal root, peeled and sliced
  • 4 dried chillies, cut into lengths and soaked in warm water
  • 3 cloves garlic, peeled
  • 2 shallots, peeled

Method :

  1. Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  2. Heat the oil in a saucepan over medium to high heat and stir-fry the Spice Paste for 3 to 5 minutes until fragrant. Add the peanuts, tamarind juice and water, and season with salt and sugar. Reduce the heat to low and cook for another 3 minutes, stirring constantly, then remove from the heat. Transfer the sauce to a bowl and serve warm or at room temperature.

Substitute 1/2 cup (6 heaping tablespoons) crunchy peanut butter for the crushed peanuts. Add the peanut butter to the sauce in step 2 and mix thoroughly, then remove from the heat. Satay Sauce can be made in large quantities and kept in the the refrigerator for 2-3 weeks or frozen for 3 months.

Makes 1 cup
Preparation time : 25 mins
Cooking time 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Flour Crisps Recipe”