Name: Satay Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 1 cup
Cuisine: Singaporean
Ingredients: ½ tablespoon tamarind pulp, mashed in 2 tablespoons water, squeezed and strained to obtain juice; 2 shallots, peeled; ¼ teaspoon salt; ½ cup (125 ml) water; 4 tablespoons oil; ½ teaspoon cumin seeds; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 3 cloves garlic, peeled; 4 dried chillies, cut into lengths and soaked in warm water; 1 tablespoon coriander seeds; ½ cup (75 g) roasted peanuts, skins discarded and coarsely ground; 1 tablespoon sugar; 1½ cm (¾ in) fresh galangal root, peeled and sliced

Preparation info

Makes
1 cup

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

4 tablespoons oil
½ cup (75 g) roasted peanuts, skins discarded and coar

Method

Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a saucepan over medium to high heat and stir-fry the Spice Paste for 3 to 5 minutes until fragrant. Add the peanuts, tamarind juice and water, and season with salt and sugar. Reduce the heat to low and cook for another 3 minutes

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Ingredients

Method

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