A delicious recipe for peanut sauce that is a must-have with chicken satay. Sweet, tangy, slightly spicy makes and the perfect accompaniment to any steamed vegetable, rice, chicken or pork dish.
7gginger, peeled(about the same amount as the garlic)
13glemongrass, chopped finely(½ stalk)
1wholechili
85gpeanut oil, or vegetable oil(¼ cup)
The Rest
½stalklemongrass
65gpeanuts, unsalted, not roasted(¼ cup)
16gkecap manis(1 tbsp)
10gpalm sugar(3 tsp)
¼piecelime, juiced
87gcoconut milk(¼ cup)
5gsalt(1 tsp)
Tamarind Water
22gtamarind pulp, de-seeded(1 tbsp)
62ghot water(¼ cup)
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Instructions
Set the oven to 190°C/375°F and roast the nuts on a tray until dark brown, about 7 minutes.
Pulse the nuts in the food processor until fine but not a paste.
Add the hot water to the tamarind and let sit for 10 minutes.
Blend all the ingredients for the spice paste together.
Strain the water from the soaked tamarind pulp. Discard the pulp and set aside the tamarind water.
Cook the spice paste over low heat for about 5 minutes until it smells aromatic. Add the lemongrass stock.
Add all of the other ingredients except the peanuts and cook out until slightly thickened. About 5-10 minutes.
Once slightly thickened, add the peanuts and turn off the heat. Check the seasoning. Let cool slightly and serve at room temperature. Enjoy!
Notes
If the sauce is too thick just add 1 or 2 tbsps of hot water and mix. This sauce will keep for up to a week in the fridge and freezes well.You'll notice that the sauce splits but this is how it's meant to be served.This recipe is inspired by Rasa Malaysia's authentic peanut sauce which I think is prepared well.