Malaysian Satay Sauce Recipe

Name: Malaysian Satay Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml roasted peanuts; 125 ml coconut milk; 150 ml water; 30 ml tamarind juice; 160 ml peanut oil; 4 tablespoons palm sugar; 1 teaspoon salt; Spice paste; 10 dried chilies (soak in hot water for 15 minutes until soft, then remove seeds); 3 garlic cloves; 3 red shallots; 2 candlenuts (or macadamia nuts); 3 stalks lemongrass; 1/2 inch galangal; 1/2 inch fresh ginger; 1 tablespoon coriander seed; 1/2 teaspoon cumin seed; 1/2 teaspoon fennel seed

Servings: persons

250 ml roasted peanuts
125 ml coconut milk
150 ml water
30 ml tamarind juice
160 ml peanut oil
4 tablespoons palm sugar
1 teaspoon salt
Spice paste
10 dried chilies (soak in hot water for 15 minutes until soft, then remove seeds)
3 garlic cloves
3 red shallots
2 candlenuts (or macadamia nuts)
3 stalks lemongrass
1/2 inch galangal
1/2 inch fresh ginger
1 tablespoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed

1
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.
2
Grind peanut using a blender until fine texture. Set aside.
3
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.
4
Heat oil and fry paste for 1-2 mins until fragrant.
5
Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
6
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.
7
Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 250 ml roasted peanuts, 125 ml coconut milk, 150 ml water, 30 ml tamarind juice, and more.

Yes, Malaysian Satay Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Satay Sauce

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