Peanut Sauce for Asian Satay

Peanut Sauce for Asian Satay

Ingredients

A. Blend

2 C dried chilli- cut, seeded, soaked & softened

1 large brown onion

1 stalk lemon grass- thinly sliced

B. Other ingredients

600 g dry roasted unsalted peanut

(Coarsely ground)

2 C finely minced brown onion

1 tsp tamarind paste + 1/4 c water

1-3/4 C cooking oil

3-4 tbsp coconut/palm sugar/sugar

3-4 C water

to taste Chicken seasoning/bullion/salt

Steps

Blend ingredients in A with few tbsp of water. Prepare B. Crush peanuts using mortar & pestle or food processor. Mince onions. Mix & dilute tamarind paste in 1/4 c of water. Discard any skin, keep the juice. Set everything aside.

In a sauce pan or a wok, heat oil on medium heat. Add minced onion & sauté for a minute, then add A (blended ingredients, fry until aromatic.

Add ground peanuts, tamarind juice, sugar & water, stir to combine. Season with salt or chicken bullion/powder. Leave to simmer over low heat, stirring occasionally. Taste & adjust seasoning or water. Sauce will thickened once cooled. Adjust consistency (water 3-4 C). Sauce is done once its lightly thickened. Serve with Satay, steamed glutinous rice or plain warm rice.

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