Malaysian Satay Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 250 ml roasted peanuts
• 125 ml coconut milk
• 150 ml water
• 30 ml tamarind juice
• 160 ml peanut oil
• 4 tablespoons palm sugar
• 1 teaspoon salt
• 10 dried chilies (soak in hot water for 15 minutes until soft, then remove seeds)
• 3 garlic cloves
• 3 red shallots
• 2 candlenuts (or macadamia nuts)
• 3 stalks lemongrass
• 1/2 inch galangal
• 1/2 inch fresh ginger
• 1 tablespoon coriander seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed

Recipe

• 1 soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). squeeze pulp, strain juice and discard pulp.
• 2 grind peanut using a blender until fine texture. set aside.
• 3 dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. blend other spice paste ingredients until a smooth paste. mix all together.
• 4 heat oil and fry paste for 1-2 mins until fragrant.
• 5 add tamarind juice and let boiled. add coconut milk and water. stir slowly to mix the ingredients.
• 6 add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. adjust tamarind juice, sugar and salt to desired taste.
• 7 simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.