Here’s a recipe for an authentic peanut sauce to accompany Beef Noodles in Peanut Sauce (Rojak Daging), Mixed Salad in Peanut Sauce (Rojak Mamak) and Beef or Chicken Satay. It’ll make three cups worth.
Authentic Peanut Sauce (Satay Sauce)
- Yield: 2 1x
Ingredients
Scale
- 5 shallots, sliced
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 5 dried chilies, deseeded and soaked in warm water
- 1 tablespoon lemongrass, minced
- 2 tablespoons brown sugar
- 3 cloves
- 1 cinnamon stick
- 1/4 star anise
- 1 green cardamom
- 1/2 teaspoon coriander powder
- 1/4 teaspoon fennel powder
- 1/4 teaspoon nutmeg powder
- 5 kaffir lime leaves
- 2 tablespoons tamarind juice
- 1 cup coconut milk
- 1 cup roasted peanuts, coarsely ground
- Salt to taste
Instructions
- Blend the shallots, garlic, ginger, chilies, lemongrass, coriander and fennel into a spice paste
- Over medium high heat in a nonstick pan, saute the spice paste until fragrant, about 3 minutes
- Add sugar, kaffir lime leaves and tamarind juice, stirring to mix
- Pour in coconut milk and simmer for 5 minutes, stirring continuously
- Toss in cloves, cinnamon stick, cardamom, star anise and nutmeg and stir to combine
- Add in the ground peanuts, season with salt and mix well. Simmer until the sauce thickens to the desired consistency
- Remove from heat and set aside. Once cool, fish out the aromatics and discard
Notes
Makes 3 cups
Comments & Reviews
Dear Farah,
that recipe is simply delicious and authentic! I made it once specifically for tofu satay, but now I use it on vegetables and salad as well, and often times I double it, just in case 🙂 Thank you a lot!
You’re very welcome and THANK YOU for trying out a very, very old recipe of mine – back when I first started my food blog! I love satay sauce and I’m glad this one worked out for you. It’s a labor of love but so worth the effort 🙂
Hi I am wondering what kind of chiles should be used in this recipe? Thanks so much!
The kind I use are Kashmiri dried chilies. Hope this helps!