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Satay sauce from Malaysia for satays

updated

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Ingredients for 4 servings:

  • 3 clove(s) garlic, squeezed
  • 8 shallots, finely chopped
  • 2 stalks of lemongrass, finely chopped
  • 3 cm ginger, finely chopped
  • 4 tbsp oil (peanut oil)
  • 1 tbsp chili pepper(s), red, pitted and finely chopped
  • 500 g peanuts, roasted, deseeded and ground
  • 8 tbsp palm sugar
  • 3 tbsp tamarind(s) – water
  • 4 dl water
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe from Kuala Lumpur

Blend the garlic, shallots, lemongrass, and ginger into a paste. Heat the oil in a pan and heat the paste over moderate heat for a few minutes, stirring occasionally. Add the remaining ingredients and simmer for a few minutes until the sauce thickens. This sauce will keep well in the refrigerator for several days. To reheat, add a little warm water to reach the desired consistency, then heat slowly while stirring.

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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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