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RECIPE FOR PEANUT SATAY SAUCE
Source: Amy Beh (Kuali Online) with slight modification
Make: 1 rice bowl
3 shallots (chopped)
1 clove garlic (chopped)
1 red chili (removed seeds and chopped)
2 tbsp chopped galangal
¼ tsp turmeric powder
1½ tsp coriander powder
2 tbsp oil
Juice of 1 lime
1 tbsp light soy sauce
1 tbsp soft brown sugar (+ ¼ tsp optional)
3 tbsp creamy peanut butter
2 tbsp fresh milk (or coconut milk)
3 tbsp roughly crushed roasted skinless peanuts
Salt to taste
- Put all the ingredients (A) in a blender or food processor. Blend or process until it becomes paste.
- Heat oil in a skillet or frying pan under low heat. Sauté the spice paste until it’s fragrant. You can see a bit of oil rising to the top.
- Add seasonings (A) and stir until well combined. Bring it to a boil, and then simmer the mixture in low heat until it has thickened. Stir occasionally to avoid the mixture from sticking to the bottom of the pan.
- Add the milk and continue to simmer for another 5-6 minutes.
- Add roasted peanuts and stir until well combined.
- Add salt to taste.
- The sauce is ready for serving.
- If you want a kid-friendly version, you can use adjust the amount of red chilli as you like or omit it totally.
- If you want to make your own peanut butter or your own peanuts, you can refer to .
- The amount of sugar should only be used as a guide. It depends greatly on the peanut butter you used. For me, I use my own homemade peanut butter which has lesser sugar.
- After cooling down, there will be a thin layer of oil rising to the surface of the sauce. It can be removed without affecting the taste of this sauce. But leaving some behind will prevent the sauce from turning dry.