Sandy’s Satay Sauce

“I have a secret Satay Sauce recipe”, unfortunately there’s nothing of those sort!! Its like somebody trying their luck, by saying, “My coconut chutney is the best for Idlis” wink emoticon ..

I usually focus on the basic things that MUST go in a sauce and their balance and the rest you can build on it. For Satay, its peanuts, soya sauce, sugar, ginger/galangal, garlic and chillies. You would be surprised, as the sauce can be served as an accompaniment with almost everythingif used it right!! So get one good recipe in hand…

Sandy’s Satay Sauce

1 cup of peanuts
1 and ¼ cup water
*** 2 tablespoon sweet soya sauce (I used sweet Indonesian Soya)
1 tablespoon sugar
3 tablespoon tamarind juice
6 tablespoon of oil
*** If you don’t get this, use 2 tablespoon dark soya sauce and ½ teaspoon sugar

For the Spicy Sauce

8 dried red chillies deseeded and soaked in warm water
2 Thai red chilly deseeded and chopped
4 shallots
½ inch Galangal
¼ inch ginger
4 cloves of garlic
1 tablespoon coriander seeds mildly roasted
4 inch piece of lemon grass (the core only)


Grind the peanuts to a coarse consistency and keep aside. Blend the spices to a paste. Add oil in a thick bottomed pan over medium over medium heat and fry the blended spices till fragrant and are well infused in oil. Add the ground peanut, water, soya, sugar and tamarind juice and cook it till consistency and its done. Once its cool enjoy with your favorite sautéed vegetable, Paneer or tofu..

Categories: Travel Cuisine


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