Satay Sauce

Recipe

 

Ingredients

  • 1 cup roasted unsalted peanuts

  • 4 shallots, peeled and sliced

  • 3 garlic cloves, sliced

  • 1 to 2 red chiles, deseeded and sliced

  • 3 tablespoons kecap manis

  • 2 tablespoons palm or brown sugar

  • 1 teaspoon sea salt

  • 1 tablespoon oil

Directions

  1. Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)

  2. Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)