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Satay sauce Malaysia

updated

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Ingredients for 4 servings:

  • 1 tbsp peanut oil
  • 1 tbsp shallot(s), finely grated
  • 1 clove(s) garlic, grated
  • ½ tsp chili powder, hot
  • ½ tsp coriander powder
  • 2 tsp honey
  • 2 tsp soy sauce, Ketjap Manis
  • 2 tsp lemon juice
  • 75 g peanut butter
  • 15 g coconut cream (creamed coconut from the Asian shop)
  • 300 ml water
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Recipe from Kuala Lumpur

Heat the oil in a small saucepan and add the onions, garlic, spices, honey, soy sauce, and lemon juice. Stir and simmer briefly. Add the peanut butter and simmer for 1 minute, then remove the pan from the heat. Add the coconut cream and hot water. Return to the heat and simmer for about 5 minutes. This sauce is served with all satays (chicken, lamb, beef, etc.) along with sliced ​​cucumber and shallots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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