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Satay sauce

Posted: Tue Sep 10, 2019 7:58 pm
by leela
Does anyone have a really good recipe for an authentic satay sauce? I've never been able to make it find anything that tastes like the ones I've had in Indonesia/Singapore/et al. They're generally a bit bland here.

Re: Satay sauce

Posted: Tue Sep 10, 2019 8:38 pm
by veronica_inheels
I make mine like this:

Coconut milk ( or use aroyd)
Crunchy peanut butter ( no additives in it)
Sugar, soy sauce or salt
Garlic chili sauce- the Chinese one.

Re: Satay sauce

Posted: Tue Sep 10, 2019 10:31 pm
by lolasf
Authentic....probably not. I made this a few weeks ago and really liked it though:


1/2 cup creamy peanut butter, natural or regular
2 garlic cloves, finely minced
1 tablespoon sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon sriracha or chili paste, more to taste if you want extra heat
1/4 cup fresh lime juice (about 3 limes)
2/3 cup light coconut milk
Salt, to taste

I didn't stick to those exact measurements, I played around with it once I had it in the food processor. I definitely went light on the soy sauce, I don't think mine is low sodium.

ETA: This was a pretty thin sauce, I used it to toss noodles in. You might want it thicker for a dipping sauce.

Re: Satay sauce

Posted: Wed Sep 11, 2019 12:43 am
by Bill Barilko
Both the above recipes require the addition of Shrimp Paste which is what's used in Indonesian cooking.

Re: Satay sauce

Posted: Wed Sep 11, 2019 1:05 am
by veronica_inheels
Ooooo , it had to be authentic.

Mea culpa

Re: Satay sauce

Posted: Wed Sep 11, 2019 4:39 am
by Chi_Rup
When people say “garlic chilli sauce” would sriracha do?

I’ve just seen a tasty looking recipe for General Tsu’s Tofu and I’ve got a bottle of sriracha in the fridge back home that I’m keen to use up.

Re: Satay sauce

Posted: Wed Sep 11, 2019 5:28 am
by lolasf
Chi_Rup wrote:
Wed Sep 11, 2019 4:39 am
When people say “garlic chilli sauce” would sriracha do?

I’ve just seen a tasty looking recipe for General Tsu’s Tofu and I’ve got a bottle of sriracha in the fridge back home that I’m keen to use up.
Yes, I think it would. I have sriracha and another brand, I find them mostly interchangeable (though with slightly different flavor profiles). My 'other' brand is spicier and less smooth, you can see the chili seeds. Neither seems very strong in garlic, but maybe that's lost to me because of the heat.

Re: Satay sauce

Posted: Wed Sep 11, 2019 8:16 am
by desertstorm
veronica_inheels wrote:
Tue Sep 10, 2019 8:38 pm
I make mine like this:

Coconut milk ( or use aroyd)
Crunchy peanut butter ( no additives in it)
Sugar, soy sauce or salt
Garlic chili sauce- the Chinese one.
Similar, use the first two and ketjap manis = sweet soy sance, and sambal= asian chili paste of sort. Both available in every supermarket here. You have to fry the sambal first to release the favour.

The real thing calls for dried peanuts, tamarind, galangal and lemon grass. Not difficult to make but I am just lazy.

Re: Satay sauce

Posted: Wed Sep 11, 2019 8:37 am
by leela
desertstorm wrote:
Wed Sep 11, 2019 8:16 am
veronica_inheels wrote:
Tue Sep 10, 2019 8:38 pm
I make mine like this:

Coconut milk ( or use aroyd)
Crunchy peanut butter ( no additives in it)
Sugar, soy sauce or salt
Garlic chili sauce- the Chinese one.
Similar, use the first two and ketjap manis = sweet soy sance, and sambal= asian chili paste of sort. Both available in every supermarket here. You have to fry the sambal first to release the favour.

The real thing calls for dried peanuts, tamarind, galangal and lemon grass. Not difficult to make but I am just lazy.
So where's you real thing recipe, desertstorm?

Re: Satay sauce

Posted: Wed Sep 11, 2019 2:25 pm
by desertstorm
Obviously there is no one traditional satay sauce recipe.

Here is mine, with no coconut melk

Part one
8tbs peanut/vegetable oil
150 (?) g sugar (or palm sugar if you want it 'authentic')
4 lime leaves (whole)
2 pandan leaves (whole)
1 'piece' of ganlagal (in chunks)

Part 2
2 cloves of garlic (chopped)
1 lime, in part
2 ts trassi (shrimp paste)
1 tbs tarmarind
3 tbs Asian chili paste (or less if you can't stand spicy)

Part 3
250 g (self) roasted peanuts (chopped not too fine in a food processor)
4tbs peanut butter (smooth)
2tb ketcap manis (sweet soy sauce) or just use normal soy sauce
Bit water

Fry everything in part 1 for 3 min in low to medium heat until sugar is dissolved, add part 2 and fry 2 more minutes (until sugar caramelizes, don't burn them), add peanut butter, stir, add chopped peanuts, add bit of water if it is too thick.

Let it stand overnight, and reheat slowly when needed, add more water if it is too thick.

Re: Satay sauce

Posted: Wed Sep 11, 2019 7:14 pm
by leela
That recipe sounds amazing! Just the list of ingredients has my mouth watering. Thanks desert.

I'm sure I imbibed hidden shrimp paste and/or fish sauce while I was in SEA But given my prawn allergy, I avoid knowingly using either. Can you think of a possible substitution for the shrimp paste?

Re: Satay sauce

Posted: Wed Sep 11, 2019 8:17 pm
by Bill Barilko
Fish sauce.

Image

Re: Satay sauce

Posted: Wed Sep 11, 2019 8:36 pm
by Bastet
This is how I do it.


1/2 tin of a 440g can coconut cream
3 tablespoons peanut butter (crunchy)
2 tablespoon soy sauce
1 tablespoon palm sugar
1 teaspoon dried chilli flakes
1 teaspoon salt
1 small red chilli (finely chopped)
1 small onion (finely chopped)
1 clove garlic (crushed)
1 tablespoon oil (peanut or sesame)
Extra sugar or salt to taste

Re: Satay sauce

Posted: Thu Sep 12, 2019 12:15 pm
by rezuar
I’d probably eat all the peanut butter before getting around to making the sauce.
Peanuts are like crack to me.