Satay Sauce

Submitted by MalaysianChef

"my moms satay sauce"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 10 cups
• Serves: 10

ingredients

• 1 kg unsalted peanuts
• 2 inches shrimp paste
• 30 dried chilies
• 1 cup coconut milk
• 5 cups water
• 1 teaspoon salt
• 8 ounces tamarind pulp
• 4 ounces palm sugar
• 4 tablespoons granulated sugar

directions

1. Toast Peanuts till golden brown. careful not to burn. Blend untill you get a mix of small chunks of peanuts and some fine peanut powder.
2. grill or toast shrimp paste (belacan) then blend with steamed dried chillies,
3. mix coconut milk with 4 cups water.
4. mix tamarind with 1 cup water . strain.
5. scrape gula melaka into pan. add sugar, belacan and blended chilly paste, tamarind juice and half peanuts,
6. cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.

Reviews

[indirazephyr]

Can you omit shrimp paste I am a vegetarian

 

[AmandaInOz]

I won't give this any stars because the recipe seems to be missing a few instructions/ingredients, so I'm not sure if my finished product is anywhere near the intentions of the recipe. I roasted the peanuts, then blended in a food processor. Next I steamed the dried chilies, and I stuck to the recipe from there. The only other change I made: there is grated coconut mentioned in the instructions but not the ingredient list, so I just left it out. Though the recipe is slightly ambiguously written, the final product is very tasty. I love belacan and tamarind, and I really liked the dimension and flavour they brought to this recipe. I served with grilled chicken and cucumber slices, and we enjoyed it very much. Malaysian Chef, if you update the recipe with the missing instructions/ingredients, I'd be happy to make it again and re-rate it. Made for PAC Spring 2010.