New Satay or Sate in Indonesia or Malaysia means: normally it mutton that is seasoned, skewered into a stick and grilled over a fire and eaten with a BBQ sauce. This Sentient Satay sauce is made of peanuts, tamarind and other ingredients without garlic and onion. These days everything is preprocessed and substituted to facilitate quick cooking. The western versions use peanut butter to substitute real roasted peanuts. So we lose quality over speed. We will make this recipe with real peanuts and real tamarind pulp for you to understand the authentic flavours of Satay sauce.
A quick and easy recipe with roasted peanuts salted or unsalted is fine, extract tamarind pulp from the tamarind fruit. Add rest of ingredients into a liquefier and blend it until smooth and garnish with crushed peanuts. Once you taste the real stuff there is no going back to processed foods, the difference in taste will speak for itself. Satay sauce has a variety of purposes, to be used over salads, spring rolls, over steam vegetables, rice or noodles. You can use it as a marinade for tofu, tempeh or simply as a dip.
You may love to use chilli. It adds an extra edge of exciting “zess” to the recipes and stimulates jaded appetites.
Tamarind Satay SaucePrint Recipe
- 1/3 cup water
- 1/3 cup coconut milk
- 1/2 lime or lemon juice
- 2 teaspoon full sesame oil
- 2 tablespoon tamarind paste
- 1/2 tablespoon Kikkoman soy sauce
- 1 cup fresh dry roasted peanuts, unsalted
- 2 tablespoon jaggery or dark brown sugar
- 1/4 teaspoon pinch of red chilli paste or flakes
Place all ingredients in a blender or food processor and blend or process until sauce is crunchy and lightly smooth.
Add a little more water or coconut milk as needed.
Add soy sauce to adjust to your salty taste test.
Add a squeeze of fresh lime or lemon juice.
If you'd prefer it sweeter, add a little more sugar
A dash of chili (optional) to give a little zingy taste.