Peanut sauce (Satay, shumay)
Peanut sauce (Satay, shumay)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, peanut sauce (satay, shumay). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Peanut sauce (Satay, shumay) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Peanut sauce (Satay, shumay) is something which I’ve loved my whole life. They are nice and they look wonderful.

Today's Best Deals from across the web. When I need it, all I need to do is defrost, and add bit of hot water if its too thick. Grab the peanut butter, a splash of milk + a pinch of cumin. you've got yourself a scrummy Satay sauce perfect for tiny tummies!! Serve with chicken, fish, tofu or use as a dip or spread!

To get started with this particular recipe, we must prepare a few components. You can cook peanut sauce (satay, shumay) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Peanut sauce (Satay, shumay):
  1. Get 700 gr Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein)
  2. Make ready 15 garlics (peeled)
  3. Prepare 8 shallots (peeled)
  4. Get 20-25 Thai chilly (omit if you not into spicy)
  5. Make ready 20 red chillies (used less, or dont used the seed if you don't fancy spicy)
  6. Prepare 10 candle nuts (fry without oil before used, so its a bit burn) & sliced
  7. Prepare 250-300 gr palm/coconut sugar
  8. Make ready 4 tsp himalayan salt (add more when need it, ONLY in the end)
  9. Take 4 tsp Knorr powder chicken stok (optional)
  10. Get 3 tsp sugar
  11. Take 8 tsp Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough
  12. Prepare 2 litre water
  13. Make ready 5 tbps oil

Toast the cumin and coriander seeds. Pound the cumin and coriander first to a powder then add the white pepper, lemongrass and galangal and pound to a paste. Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a 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.

Steps to make Peanut sauce (Satay, shumay):
  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a 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. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can. How To Make Satay Sauce To make this peanut sauce recipe start with a small saucepan. Add the milk and the peanut butter and warm gradually.

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