Satay Sauce

Preparation info
  • Makes

    1 cup

    • Difficulty


    • Ready in

      35 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About


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


  1. Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  2. 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