Go Back
Print Recipe

Peanut Satay Sauce

This 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Condiment, Side Dish
Cuisine: Fusion, Malaysian, Singaporean
Keyword: peanut recipes
Servings: 2

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.