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Malaysian Satay Peanut Sauce

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Malaysian Satay Peanut Sauce

Condiments
Category
Condiments

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 50 M

Servings
Yield
6 Servings

Grace Teo
Grace Teo   thegraceteo
Published on December 12, 2014

  Based on 3423 ratings  Watch Now

Ingredients

A

300 g
peanuts
4
lemongrass stalk(s)  
3
garlic clove(s)
2
shallot(s)  
3 cm
galangal  
8
chilli peppers (dried)  
400 ml
water
salt
60 g
palm sugar (gula melaka)
1 tsp
tamarind paste

Background

Peanut sauce is one of the many dips that is really popular even in western countries. Unfortunately, the western peanut sauce pales in comparison with the one which we Malaysians are familiar with. That is, it has to be slightly spicy yet sweet with a subtle hint of sourness and a light touch of saltiness.

There are various versions where peanut butter is added into the sauce but it is a definite no-no for this Malaysian peanut sauce because it would not go well with satay/ grilled skewered meat at all.

This recipe had been tried and tested numerous times by viewers with very positive feedback. If you do not like the sauce to be too grainy, grind the peanuts into finer pieces. For your information, skinless peanuts are also sold in the stores.

Just be mindful to constantly stir the sauce especially if you plan to double or triple the amount of ingredients. This is to prevent the sauce from being burned. Having the right proportion of ingredients would ensure a truly amazing, delicious peanut sauce.

This peanut sauce is certified delicious and is a must-try. My friends renamed this recipe, “Grace’s awesome peanut sauce” because of its delectable taste and has given it two thumbs up! Give it a shot and tell me what you think. You can only love it, for sure.

Malaysian Satay Peanut Sauce is also known as: Satay SauceKuah Kacang

Steps

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Step 1/4

Toast peanuts in a pan (without oil) until fragrant. Remove peanuts' skin by soaking them in a bowl of water. Then, blend/crush peanuts into a grainy texture and set aside.

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Step 2/4

Blend lemongrass, galangal, garlic and dried chilies. In a pan, heat some oil to fry shallots at medium heat. Once shallots begin to change colour, add the blended ingredients and sauté until fragrant. (Indication: Oil separates from chili paste.)

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Step 3/4

Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase heat to allow the sauce to boil.

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Step 4/4

Once sauce boils, add gula Melaka (palm sugar) and allow it to simmer at low to medium heat. After 20 minutes when sauce thickens, add tamarind paste. Add sugar to taste (optional).

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