Satay Sauce (with photo)

[leon9]

Satay Sauce
This is for you, MM.

Ingredients:
10 dried chillies, soaked
4 shallots or 1 onion, quartered
1 bulb garlic
4 cm pc ginger, sliced
4 cm pc galangal, julienned
3 pcs lemon grass, bruised
1/3 cup oil
2 Tbs thick tamarind paste
1 ½ -2 cups of hot water#
1 tsp salt
10 Tbs sugar
500g skinned peanuts, dry roasted*

Method:
Grind peanuts in TM bowl at Sp 8 for 10 seconds. Set aside.
Put chillies, garlic and shallots/onion into TM bowl, blend at Sp 1-7 for 30 seconds. Scrape down and blitz at turbo for 20 seconds, 3 times or till finely ground. Add in the ginger and galangal and turbo for 10 seconds (you want this to be in fine bits to give some bite to the sauce).
Scrape down and add in the oil and lemon grass to cook at Varoma, Reverse Sp 2 for 10 min. Add in the tamarind paste and continue cooking for another 2 min.
Add in hot water, salt, sugar and ground peanuts, stir at Varoma for 1 min.

# Sauce will thicken on cooling, reconstitute with more hot water when necessary.
*It can be store bought but nothing beats freshly fried peanuts. I always cheat by adding in a Tbs of oil after the first 10 min of frying to hasten the browning.
Serve sauce with blanched/ raw vegetables for a Gado-Gado or serve sauce with grilled meat.

[fundj&e]

It does sound nice leon9

a few ingredients that i have never  seen or used  galangal and tamarind (will goggle now)
Does it have a good fridge life?

ciao
uni

[Wonder]

Hi Leon, is that a whole bulb of garlic or just 1 clove?

[leon9]

fundj
Tamarind paste with seeds have a good shelf life, just keep in a cool dry place. Problem is you'd have to add in some water and remove the seeds before use. I normally use a pasteurized paste that comes in little tubs and would need refrigeration once opened. However they have quite a long shelf life, too.
Fresh galangal is a kind of fibrous ginger. Will post a photo of these ingredients asap.

Wonder
That's a whole bulb of garlic.


 

[leon9]

fundj
Sorry, you must have been asking if the sauce has good fridge life and not about the tamarind paste. If  you intend to keep the sauce overnight in the fridge, it is fine. Any longer, it would be better if you leave out the ground peanuts till just before serving.
As promised, here is a photo of the galangal and a tub of pasteurized tamarind paste.

[fundj&e]

thanks for that. on my shopping list.

[Master Moderator]

WOW... Thanks so much for this... I LOVE SATAY..  Best early Xmas present!...


:-)

Admin

[Frozzie]

wow thats alot of chillies and looks like someone found one of MMs softs pots    look forward to trying this out 

[leon9]

MM
Before posting this satay sauce recipe, I had done a search on line and was astounded by the number of recipes there were! I then decided to use this recipe given by a colleague of mine some twenty years ago. She said that a good satay sauce should not overwhelm the delicate fragrance of the grilled satay. I used to live in a town that is synonymous with Malaysian satay so I had ample opportunities to test out her theory. So is it going to be Roast Turkey with Satay Sauce this X’mas?

Frozzie
It is possible to reduce or increase the number of chillies. Since the recipe yields appproximately 1 ¼ to 1 ½ litres of sauce, the spiciness is somewhat toned down.

[Frozzie]

good to know leon...the bowl in the photo didnt look that big so didnt take much notice how much it made...and thought it would be quite spicy with  chillies but with that amount i imagine it would be quite nice...now to source some tamarind paste and galangal..not exactly common in france (probably have to go online)

[Master Moderator]

LOL. Forget the turkey... 30 satay sticks and the SAUCE  (just for me). The family can have beans on toast :-)

[judydawn]

You are a meanie MM but it wouldn't worry me - I love baked beans 

[leon9]

MM
Now I get it. You REALLY love satay!

JD
Love baked beans on toast,too, but IMHO the heady aroma of freshly grilled satay dipped in the yummy sauce wins the prize.
That said my family loves toast dipped in satay sauce.

[Vivaroo]

I made this today, really nice.  I halved the recipe it makes heaps.  I also only used 2 chillies in my half batch because DH is sensitive and he ate lots and lots.  We had it with tofu.  I shall freeze the rest in a couple of portions.

[leon9]

Hi Vivaroo
Glad you like it!