Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, peanut sauce (satay, shumay). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Because this peanut-lime sauce will make anything and everything taste so much better. It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken.
Peanut sauce (Satay, shumay) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Peanut sauce (Satay, shumay) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook peanut sauce (satay, shumay) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Peanut sauce (Satay, shumay):
- Take 700 gr Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein)
- Take 15 garlics (peeled)
- Prepare 8 shallots (peeled)
- Prepare 20-25 Thai chilly (omit if you not into spicy)
- Get 20 red chillies (used less, or dont used the seed if you don't fancy spicy)
- Take 10 candle nuts (fry without oil before used, so its a bit burn) & sliced
- Prepare 250-300 gr palm/coconut sugar
- Make ready 4 tsp himalayan salt (add more when need it, ONLY in the end)
- Get 4 tsp Knorr powder chicken stok (optional)
- Make ready 3 tsp sugar
- Make ready 8 tsp Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough
- Prepare 2 litre water
- Make ready 5 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. Peanut sauce is one of the most popular Asian dipping sauces. The sauce goes perfectly with chicken satay or beef satay. It's mildly spicy, made of aromatics, spices and dry roasted peanuts.
Steps 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.
The amazing rich taste of this recipe is unmatched. 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. This recipe is the quintessential Thai street food. These satay skewers are made with pork but can also be done with chicken or beef.
So that is going to wrap it up with this special food peanut sauce (satay, shumay) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
