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Satay Peanut Sauce

Flavors.of.Asia's picture
Ingredients
  Lemongrass stalks/Freshly grated peel 1 large lemon 2
  Peanut oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Whole red chili pepper 3 Small, stemmed, seeded, minced (Fresh Whole)
  Shallots 5 , finely minced
  Garlic clove 1 Large, finely minced
  Macadamia nuts/Whole blanched almonds, finely ground almost to a paste consistency 1⁄4 Cup (4 tbs) (Whole)
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground fennel 1⁄2 Teaspoon
  Roasted peanuts/1/3 cup top-quality peanut butter 1⁄2 Cup (8 tbs), ground to peanut butter
  Light coconut milk/Canned coconut milk 3 Cup (48 tbs)
  Indonesian soy sauce/Medium japanese soy sauce 1 Tablespoon
  Brown sugar 1 Tablespoon
  Tamarind concentrate 2 Teaspoon
  Lime/Lemon 1⁄2
  Water 1⁄2 Cup (8 tbs)
  Roasted dried fish paste/1 teaspoon southeast asian fish sauce (nampla), if desired 1⁄2 Teaspoon (Blachan)
  Salt To Taste
Directions

If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a wok or medium-size saucepan, heat oil over medium heat until hot.
Add lemongrass or lemon peel, chili peppers, shallots and garlic; fry 3 to 4 minutes or until shallots are light golden-brown.
Add ground nut paste, cumin, coriander and fennel.
Cook, stirring constantly, 1 minute.
Reduce heat slightly.
Stir in peanut butter until melted.
Stir in 1-1/2 cups of Light Coconut Milk, Indonesian Soy Sauce and brown sugar.
In a small bowl, dissolve tamarind concentrate in water; stir into sauce.
Add fish paste, if desired, and salt.
Increase heat slightly.
Simmer 10 minutes or until oils come to top of sauce.
Stir often; scrape down sides of pan.
To serve immediately, stir in remaining coconut milk to desired sauce consistency or cool sauce base, cover tightly and refrigerate up to 4 days.
Reheat as needed, thinning with coconut milk.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Peanut

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