Sunday, April 3, 2011

Satay Kajang Malaysia - Peanut Sauce for Satay

Satay is incomplete without the peanut sauce. I know there are plenty of recipe out there using crunchy peanut butter to make an easy version of the peanut sauce. However, if you want the real McCoy, go ahead and give this traditional recipe a go.

Peanut Sauce for Satay

2 cups roasted peanuts, coarsely chopped using a food processor
2 cup coconut milk
1/2 cup water
2 Tbsp tamarind juice
1/2 cup sugar
1/3 cup of oil

Spices Ingredients
10 dried hot peppers, seeded and soaked in hot water for 10 minutes
10 shallots
1 clove of garlic
1-inch ginger
1-inch galangal
3 Tbsp chopped lemongrass

Step 1: Process all spices ingredients in a food processor till pulverize.
Step 2: In a wok, add the spices and oil. Turn heat on low and cook till oil separates from the spices mix.
Step 3: Add in coconut milk, water, sugar and tamarind juice. Turn heat up to medium low. Cook sauce till it comes up to a boil. Stir occasionally. Adjust salt to taste.  Serve with satay and condiments.


  1. HI Reese:
    I love to cook. A good peanut sauce with the right balance of tang and nutty flavor is what I like to serve. I like your use of the galangal and tamarind juices. I will try this one.

  2. Dear Adeline,

    Do give this recipe a try. I always check my blog. If you have any questions on ingredients and substitution, please let me know. I'll be happy to share the information with you.