It is the first Monday of the month and many of you may be wondering where Sydney Rumbles is. Well guys, sad to say, but I have given up on it. So much time was put in to creating that round up, that I have now decided efforts are best spent elsewhere. Sorry to those that really looked forward to the monthly round up of what was happening around Sydney.
I will keep you guys up to date in another way, follow Belly Rumbles Facebook page to find out what is happening around town. It will be an easy way for me to share with you all, when I find out about something exciting happening.
Instead I am sharing this great recipe for peanut satay sauce. I actually made this up to accompany chicken satay skewers for Josh's recent 21st birthday. Both the sauce and the skewers was a huge success.
The recipe makes way more than you would eat in one sitting. Good news is it freezes very well. It can also be made a couple of days in advance of when you need it, just store it in a clean container in the fridge (glass is perfect).
I froze excess sauce in portions so we now have a good quality peanut satay sauce at the ready. So far it has been used as originally intended, as well as a dipping sauce for crudités, and with gado gado.
Printable Recipe
Peanut Satay Sauce Recipe
Ingredients
- 2 medium Spanish onions chopped finely
- 10 dried chillies soak in boiling water until soft, drain and chop
- 8 cloves garlic
- 2 Tablespoons finely chopped galangal
- 2 stalks lemongrass pale part only, chopped
- 2 Tablespoons tamarind paste
- 100 grams brown sugar
- 2 teaspoon salt
- 200 ml vegetable oil
- 1 L water
- 2 Tablespoons lime juice
- 500 grams salted roasted peanuts crushed
Instructions
- Place onion, garlic, galangal, chillies and lemongrass in a food processor (magic bullet type blenders are great), and process until a fine paste is achieved.
- In a wok heat oil and then pour in paste. Fry continuously stirring until there is very little steam rising from the mixture. The mixture will deepen in colour and become fragrant. You want the mixture to caramelise.
- Once the mixture is caramelised add water and bring to the boil. Add tamarind, brown sugar, salt, lime juice and peanuts.
- Bring mixture to a simmer and keep stirring until the mixture thickens to your desired thickness. I like mine quite thick, but if you prefer a thinner sauce, take it off the heat earlier.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Katherine
I do love Satay Sauce. This chunkier the better. Thanks for sharing the receipt Sarah. I cant wait to try it.
Nic@diningwithastud
Yay for the chunky sauce 🙂 looks great Sara!
Vivian - vxdollface
wow did not know it was so easy to make satay sauce!
Christina @ The Hungry Australian
My dad is from Malaysia so I am mad keen about satays with a good peanut sauce. Thanks for sharing this - now that Summer is coming up I'll be breaking out the skewers again 🙂
milkteaxx
your recipe looks amazing! i can already imagine how good it would smell!
Ramen Raff
Once I saw lemongrass & galangal, knew this recipe is legit! Keep the recipes coming Sara!
Jeremy
I love a good satay sauce! I think I'm going to have to try this recipe out.
Amanda @ Gourmanda
Loooove satay sauce!
Tina @ bitemeshowme
Glad your recipe makes plenty because I always smother chicken (pieces or skewers) in satay sauce.. What can I say, I love sauce! 🙂
john | heneedsfood
Love a good satay sauce, and this one looks and sounds mighty fine.