Satay is always a crowd-pleaser perfect for family gatherings, casual get‑togethers, or street‑food vibes at home. The heart of a great satay is its peanut sauce: rich, slightly sweet, and fragrant with spices. This homemade version is preservative‑free, healthier, and guaranteed to elevate your satay game. Here’s how to make about 500 ml of sauce.
Ingredients
(Makes about 500 ml peanut sauce)
- 9 garlic cloves, peeled
- 9 candlenuts (kemiri), toasted until golden brown
- 9 shallots, peeled
- 1 thumb‑sized piece of ginger, lightly crushed
- 9 large red chilies, stems removed
- 4 kaffir lime leaves, torn
- 800 g raw peanuts, skin removed, fried until golden
- 2 000 ml water, divided (1 000 ml + 1 000 ml)
- 150 g palm sugar (or brown sugar), finely grated
- 2 tsp salt (adjust to taste)
- Cooking oil, for frying
Instructions
1. Toast the aromatics- In a pan over medium heat, add a drizzle of oil and sauté the garlic, shallots, candlenuts, and crushed ginger until fragrant and lightly golden. Ensure the candlenuts are fully cooked to avoid bitterness.
- When the aromatics are nicely colored, add the red chilies and torn kaffir lime leaves. Sauté just until the chilies wilt, then remove everything from the pan and set aside.
3. Fry the peanuts
- In the same or a separate pan, fry the peanuts until they’re golden brown and aromatic. Drain off any excess oil.
- Transfer the fried aromatics, chilies, lime leaves, and peanuts into a blender. Pour in 1 000 ml of water and blend until you get a smooth paste
5. Cook the peanut sauce
- Pour the blended mixture into a saucepan. Add the remaining 1 000 ml of water and bring to a gentle boil over medium heat. Stir continuously to prevent sticking.
6. Season and thicken
Add the grated palm sugar and salt. Stir slowly until the sugar dissolves and the sauce starts to thicken.
7. Render the oils
- Reduce the heat to low and simmer, stirring frequently, for about 1 hour. This slow cooking lets the natural oils from the peanuts come to the surface, enriching the flavor and extending the sauce’s shelf life.
- Once the sauce is glossy and slightly oily, remove it from the heat. Let it cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2–3 weeks.
Tips and Variations
- Adjusting heat: For a milder sauce, use fewer chilies or swap for red bell peppers; for extra heat, mix in some bird’s eye chilies.
- Nut swaps: Blend in cashews or almonds for a creamier, more luxurious texture.
- Beyond satay: This sauce also makes a fantastic dip for gado‑gado, lontong sayur, or as a drizzle over grilled chicken.
- Natural preservation: Adding a teaspoon of coconut oil or sesame oil at the end not only boosts aroma but also has mild antimicrobial properties.
- Make‑ahead: The sauce’s flavor deepens if you let it rest for a day in the fridge before serving.
Enjoy crafting this rich, homemade peanut sauce your satay (and many other dishes) will never be the same!
