Malaysian Satay Peanut Sauce
makes about 1 cup
This is the traditional accompaniment for a chicken satay - try it with Bee's own Malaysian Chicken Satay.Read more about this recipe at Rasa Malaysia.
1 1/2 cup dry roasted peanuts (unsalted)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemongrass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
prep: 15 minutes
total: 20 minutes
food process or mortar and pestle
1. Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
2. Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer on low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
2. Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer on low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
0
