The last few satays I had before coming out to Holland were probably from Singapore. Singapore satay is rather “angmoh-nised” and it’s not easy to find satay with good peanut sauce. It’s frustrating why these satay sellers do not put effort in making good peanut sauce, they are either too watery, too sour, not enough peanuts or just not tasty.
It was very difficult to explain to Willem what’s a good peanut sauce since he never had any decent one before. Luckily when we made this second time (the first batch too much tamarind and we did not add coconut milk), Ailing was here and she could also make some comment and help taste the sauce. It was easy to simply make some sauce and the Dutch wouldn’t know if they are nice or not, but to satisfy myself was not easy.
Since I don’t have any satay guru here to tell me exactly what goes into the sauce or how to make them… we googled and referring to the cook books, combines three different recipes and come out with our own. Cooked this sauce twice and I am fairly happy with the result.
If you bother to make the satay marinade, then you have already 90% of the ingredient for the sauce too:
- 1 cup raw peanuts – roasted, crushed (message me if you have no idea how this is done)
- 3 lemon grass – chopped finely
- 6 cloves of garlic – chopped, put more if you like garlic
- 10 dry chili – soaked in water and chopped
- 25 g of sugar – use brown sugar, 25g is about 2 tablespoon
- 10 g shrimp paste
- 1/2 tablespoon fish sauce
- 3 lime leafs – cut
- 2 teaspoons of salt
- 4 shallots – chopped
- 3 inch of ginger – chopped
- 1 1/2 inch of galangal – chopped
- 1 tablespoon sweet soy sauce
- 5 tablespoon peanut oil
- 1 teaspoon tamarind pulp – soak in bit water, squeeze and use the juice only
- 100ml coconut milk
- 1 red chili – cut
- 1/2 tablespoon coriander seeds – grind
- 1 teaspoon cumin seeds – grind
- 1 teaspoon white pepper – grind
Mix all the above ingredients* into a pot and stir fry for 15 minutes. *Except peanuts, coconut milk, sugar and salt to be added later.
15 minutes later, add 2 cups of water into the paste. Cook for 2 minutes on medium fire, put the sauce through a sieve to remove the paste and turn the fire down. Slowly add to the sauce – coconut milk, sugar and salt to taste. Keep tasting your sauce, if you think it’s not thick enough, add more coconut milk, if you like it sweeter, add more sugar. Lastly, add the crushed peanuts.