ramyaramesh3007This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!
Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious!
This recipe requires just ingredients like onions, garlic, tamarind juice, and peanuts. You can get some of these ingredients online or at your local Asian store.
What Do I Need?
- roasted peanuts – I just got ready made roasted peanuts. You can also hand roast them yourself if you’d like!
- tamarind pulp – to extra tamarind water
- coconut sugar – for that sweetness. You can also use Gula Melaka (palm sugar) instead
- kecap manis – sweet soy sauce essential for this dish
- dried red chilies – deseeded and soaked in warm water
- garlic & shallots, lemongrass stalk, ginger
- lime – for that tanginess!
- pineapple puree – this is completely optional, but I like to add it for that subtle citrusy flavour
This recipe is also 100% vegan and gluten free! For the satay, I used frozen tempeh satay from Angie’s Tempeh (gifted, but her products are so fresh and tasty!).
Peanut Satay Sauce
Ingredients
- 1 cup baked unsalted peanuts (or roasted)
- 1.5 tbsp tamarind pulp
- 1/2 cup water
- 6 dried red chillies
- 4 shallots
- 4 ginger slices
- 1 lemongrass
- 1 tsp coriander powder
- 3 tbsp oil
- 1 tsp coconut sugar
- 1 tbsp kecap manis
- 1 tbsp pineapple puree (optional)
- 1/2 tsp salt
- 1 calamansi lime
- 3/4-1 cup water
Satay
- 1 pack frozen satay
- cucumber
- rice cakes
Instructions
- De-seed your dried chilies and soak them in hot water for 10 minutes.
- Soak 1.5 tbsp tamarind pulp in 1/2 cup warm water and mix until you get tamarind water. Dispose the seeds.
- Meanwhile, add your baked or roasted peanuts to a high speed blender and pulse until you get coarse grains (but not too coarse)
- To another blender (or the same one), add soaked chilies, shallots, lemongrass stalk (the purple part), ginger slices, and coriander powder.
- Add 1-2 tbsp tamarind water to the blender to blend. Blend until you get a paste.
- To a pan, add oil and the paste. Saute until fragrant, for 3-5 minutes. Add your crushed peanuts and saute.
- Add water, kecap manis, coconut sugar, remaining tamarind water and mix until the mixture starting bubbling and you start seeing oil on top.
- Add salt and squeeze some lime. Give it a good mix.
- Serve with vegan satay, cucumber slices and rice cakes.