Easy Traditional Satay Sauce

peanuts

🥗Healthier: almond butter

💰Cheaper: sunflower seeds

Almond butter offers a similar texture with less fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories without losing creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor while white sugar is more economical.

Cut 20 shallots roughly

Slice galangal thinly

Slice 3 stalks of lemongrass thinly

Bash cloves of garlic

Slice 80 grams of ginger thinly

Add shallots, galangal, lemongrass, garlic, ginger, and dried shrimp into the blender

Add half cup of water to the blender

Blend until it forms a fine paste

Add 8 tablespoons of chili paste to the blended paste and stir until combined

Heat 1 cup of oil in a hot wok

Add the blended spice paste to the hot oil and stir continuously for about 5 minutes

Cover and cook over low heat for 5 minutes

Continue stirring for another 5 minutes until the mixture is drier and oil separates

Add 6 cups of plain water to the mixture

Add 600 grams of crushed peanuts and 150 grams of palm sugar or brown sugar

Add 200 milliliters of coconut milk

Prepare tamarind juice from 100 grams of tamarind pulp mixed with 8 tablespoons of plain water

Start with 6 tablespoons of tamarind juice, taste, and adjust if necessary

Add 1 tablespoon of ketchup Manis and 2 tablespoons of salt

Stir all ingredients completely and cover to cook for another 5 minutes over low heat

Stir continuously for the final 5 minutes to evaporate some water and thicken the sauce

Cooking Techniques

Equipment Needed

Spice Level:

Allergens