This is an authentic and spicy peanut sauce with a robust flavor. This recipe for homemade peanut sauce pairs nicely with chicken satay. This is the most incredible peanut satay sauce available on the internet!
Peanut sauce is one of the most popular dipping sauces in Asian cuisine. The sauce is ideal for chicken or beef satay.
My peanut sauce recipe is entirely authentic and homemade. It has a mild spicy flavor and is created with aromatics, spices, and dry roasted peanuts.
This recipe’s incredible rich flavor is unparalleled. This recipe is straightforward to prepare from scratch. The following ingredients are required:
- Peanuts (roasted)
- Sugar or palm sugar
- Chilies rojos, dried
The procedure is composed of three steps. To begin, coarsely grind the roasted peanuts.
You may substitute store-bought Planters Dry Roasted Peanuts for the homemade variety.
Following that, make and combine the spice paste.
To prepare the spicy peanut satay sauce, heat the oil and saute the spice paste until fragrant. Add the ground peanuts and water and cook until smooth.
Season the sauce with tamarind juice, sugar, sweet soy sauce, and salt.
When the oil and the sauce separate, the dipping sauce is ready.
This sauce is quite famous throughout Southeast Asia; practically every country has its recipe for peanut dipping sauce.
Thai, Vietnamese, Malaysian, and Indonesian varieties exist, but Malaysian peanut sauce is the BEST.
Today’s recipe is the greatest of them all. The flavor is superb, full-bodied, and complex!
Once you’ve tried it, you’ll never go back to peanut butter sauce or any other recipe that contains peanut butter.
Peanut sauce is adaptable and complements a wide variety of foods.
Apart from dipping sauce for satay, you may use it as a salad dressing.
It’s delicious with noodles and spring rolls, such as Goi Cuon’s fresh spring rolls and summer rolls.
It pairs beautifully with chicken, tofu, rice cakes, and a variety of Asian meals.
Additionally, you can use it in stir-fry recipes.
I do not recommend substituting peanut butter for the original flavors.
Ensure that you store the sauce in a jar or bowl snugly wrapped in plastic wrap.
To serve, reheat the sauce for 1 minute in the microwave.
Additionally, you can freeze the sauce. Thaw the sauce to room temperature before serving and reheat in the microwave. This recipe has a calorie count of 231 per serving.
- 1 cup unsalted dry-roasted peanuts
- 1 heaping tablespoon pulp de tamarind
- 1 tablespoon vegetable oil
- 1 cup distilled water
- 1/2 teaspoon salt, or additional salt to taste
- 2 1/2 tablespoon sugar, preferably palm sugar
- 1 tsp powdered coriander
- 1 tbsp sugar-sweetened soy sauce (Manis Kecap)
- 8 drained and seeded red chilies, soaking in warm water
- 3 peeled garlic cloves
- 4 cloves peeled tiny shallots or pearl onions
- 1 lemongrass stalk, sliced into 3 strips; only 1 strip is used at the bottom
- 1/2 inch peeled galangal
- Carefully crush the peanuts with a mortar and pestle or grind them in a food processor. Place aside. Peanut flour is used to make the peanut sauce.
- Combine the tamarind pulps and 1/4 cup warm water in a small bowl. Set aside 15 minutes. Squeeze the tamarind pulps to extract the juice and discard. Make a note of the tamarind juice. Tamarind juice is used to make the peanut sauce.
- Coarsely chop the Spice Paste ingredients and add to a food processor, where they will be blended until very fine. Gently add a few tablespoons of water to assist in the blending process. Ingredients for peanut sauce
- Heat the oil in a saucepan, preferably over medium heat, and add the spice paste. Spice paste for peanut sauce
- Combine the remaining two lemongrass strips with the spice paste. Cook the spice paste until it develops an aromatic scent and a spicy aroma. In a saucepan, prepare the peanut sauce.
- In a medium-sized mixing bowl, combine the ground peanuts, water, tamarind juice, salt, sugar, coriander powder, and sweet soy sauce. Stir well to mix.
- Reduce to medium-low heat and continue stirring for approximately 5-10 minutes, or until the peanut sauce reaches the desired consistency. When finished, the oil and peanut sauce should separate. In a saucepan, make a peanut sauce.
- Allow cooling to room temperature before serving with satay.