Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, peanut sauce (satay, shumay). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays. This recipe is the quintessential Thai street food.
Peanut sauce (Satay, shumay) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Peanut sauce (Satay, shumay) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have peanut sauce (satay, shumay) using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Peanut sauce (Satay, shumay):
- Take Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein)
- Prepare garlics (peeled)
- Take shallots (peeled)
- Prepare Thai chilly (omit if you not into spicy)
- Make ready red chillies (used less, or dont used the seed if you don't fancy spicy)
- Get candle nuts (fry without oil before used, so its a bit burn) & sliced
- Prepare palm/coconut sugar
- Take himalayan salt (add more when need it, ONLY in the end)
- Prepare Knorr powder chicken stok (optional)
- Make ready sugar
- Prepare Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough
- Get water
- Get tbps oil
If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame. This satay sauce is different insofar as it uses whole peanuts, but it is still very easy to make. You simply mix all of the ingredients in a Most Western versions of satay sauce are made with peanut butter, but this one starts with dry roasted unsalted peanuts—and. Because this peanut-lime sauce will make anything and everything taste so much better.
Instructions to make Peanut sauce (Satay, shumay):
- Sliced garlics, shallots, candlenuts, chillies. In a hot wok, put some oil and fry till fragrant, put aside till warm. blends till smooth with blender (half my chili already been blends. So Iam not frying this)
- Heat wok on high, using the same oil, and stir fry step 1, lower the heat to medium to low, stirred frequently. This will take about 5-10 minutes, the colour should change and you can see the oil start to separated.
- Then put the blend peanut, mix well, add the palm sugar, sugar, tamarind, salt, and knorr. Mix well and add the water. This will be very watery now.
- In medium heat, leave this for about 30 minutes to check, you can stir once in a while just to make sure it's not burn. Put on low heat and Leave it another hour. You will see oil start to comes and it will be quite bubbly. you can close the pan with something to avoid splash. First pictures is after an hour.
- In about 3hr (depend how big is your batch), you can see its really thicken,this is when you taste and see if you need anymore lemon, salt or anything. This peanut sauce should have spicy, sweet, soury, salt taste all in one.
- Leave it cool, when its cold, we can start put this in the plastics or tub in portion, and ready to be used or freeze.
It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken. It is supposed to have a curry flavour from the marinade. Serve with chicken or vegetable skewers for a starter or party nibble. Authentic and spicy peanut sauce with rich taste.
So that’s going to wrap this up for this special food peanut sauce (satay, shumay) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
