Malaysian Satay Sauce

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READY IN: 45mins
SERVES: 10-15
YIELD: 500 ml
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Grind peanut using a blender until fine texture. Set aside.
  • 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.
  • Heat oil and fry paste for 1-2 mins until fragrant.
  • Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
  • 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.
  • Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.
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