Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Satay Peanut Sauce
A good satay should have an accompanying peanut sauce and there are many different versions. This satay sauce is Kajang style and comes from just outside the Malaysian capital of Kuala Lumpur. It is on the slightly sweeter side, although you can make it hotter or tarter by adding extra chilli or tamarind juice. Personally, I add extra sugar as I love a sweeter sauce.

2 cups dry roasted peanuts
1/3 cup canola or peanut oil
2-3 cups water
2 Tbsp sugar
salt to taste
4 Tbsp tamarind paste juice

Spice Paste:
6 - 8 dried chillies, soaked in hot water
6 cloves garlic
6 shallots
3 candlenuts(kemiri nuts) or macadamia nuts
3 lemon grass stalks
1 inch piece of galangal
2 Tbsp coriander
1 tsp cumin

1. Crush peanuts coarsely.

2. Chop spice paste ingredients and blend until fine.

3. Heat oil and fry paste with tamarind juice until fragrant on medium high heat.

4. Add water slowly to thin mixture.

5. Add sugar, salt and peanuts and stir frequently for 3-5 minutes.

6. Simmer for 15-20 minutes, or longer, stirring every few minutes until oil begins to separate. Taste and don't afraid to add any extra ingredients to achieve the level of sweetness, tartness or heat you prefer.

7. Serve sauce with sticks of satay, ketupat (pressed rice) and sliced cubes of fresh cucumber and red onions.