WITHOUT a doubt, satay is one of Malaysia’s best local delicacies, enjoyed by both the young and the old. Satay is, basically, barbecued meat on skewers.
Commonly, meat used for satay is chicken and beef. These days, restaurateurs offer a variety of satay using different types of meat like mutton, pork, fish, and even rabbit.
It is usually accompanied by a sauce, also known as the peanut sauce.
Satay sauce is thick and rich with tons of flavours from various spices like ginger and lemongrass. The sauce brings a burst of flavours to one’s palate.
Ways to making the satay sauce is no mystery. It is not as complex as people may think.
So, here are five simple steps to make the famous satay sauce.
- 300g peanuts
- 1tbsp ginger
- 3tbsps chillies
- 2stalks lemongrass
- 1/2cup sugar
- 1 onion
- 1cup water
- 6tbsp oil
- salt to taste
- Roast the peanuts until it turns brown. Then remove skin.
- Pound together ginger, chillies, lemongrass, and onion.
- Heat the oil and cook the pounded ginger, chillies, lemongrass, and onions in a pan until it is fragrant. Then add in the roasted peanuts.
- Add water. Cook and mix well. If you prefer a thick sauce, reduce the water.
- Finally, add sugar and salt to taste. The sauce is now ready to be served.
3 thoughts on “Satay Sauce”
I think the writer left out turmeric (aka kunyit), non of the ingredientsa listed give that yellowish tint to the sauce?
I think the yellowish colour is from roasting the peanuts? (So I read last night). Going to try this tonight.
Do not add peanuts at step 3,they will turn too soft.Add just before eating.