Satay Sauce

"my moms satay sauce"
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
20mins
Ingredients:
9
Yields:
10 cups
Serves:
10
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ingredients

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directions

  • 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.
  • grill or toast shrimp paste (belacan) then blend with steamed dried chillies,
  • mix coconut milk with 4 cups water.
  • mix tamarind with 1 cup water . strain.
  • scrape gula melaka into pan. add sugar, belacan and blended chilly paste, tamarind juice and half peanuts,
  • cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.

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Reviews

  1. Can you omit shrimp paste I am a vegetarian
     
  2. 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.
     
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RECIPE SUBMITTED BY

I grew up in malaysia for 24 years. Now residing in Orlando florida. I love to cook. everybody calls me a cookaholic. I have many Malaysian authentic recipes passed down from my mother who is a great cook!. Hope you will enhjoy them!
 
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