Quick Homemade Satay Sauce

This is an improved satay sauce which was very well received by my Singaporean guests. I made once in made in December 2014. I think I have finally got it to the taste that I wanted.

I did not made from scratch because I have a wonderful ready nasi lemak chilli from Singapore. Most of the ingredients for satay sauce is the same as the nasi lemak chilli, so it saves me some preparation time & I can quickly get my sauce ready before my guests arrives ;) 

Fried raw peanut, with skin removed.

Chopped red onions.

Cucumbers & red onions to dip into sauce

Here is a picture of the nasi lemak chilli that I used. 

Quick Homemade Satay Sauce. 

1 bottle of nasi lemak chilli 

3 red onions ( finely chopped ) 

400g of peanuts ( grounded coarsely )

500ml of coconut milk ( I used 2 pkt of ready coconut milk )

5 lemon grass ( bruised )

2 tbsp of sugar ( more if you like sweeter sauce ) 

2 tbsp of curry powder ( I used the curry powder for meat ) 

15g tamarind pulps mix with some water 

2 tbsp of cooking oil

Salt to taste ( I did not add salt ) 

Preparation steps: 

1. Heat up the oil in the pot & fry the onions until fragrant, add in the nasi lemak sambal, coconut milk, peanuts, sugar, lemon grass, curry powder & tamarind paste. 

2. Mix well, simmer about 30 minutes on medium heat. Simmer until the peanuts are soft but still a little crunchy. Stir the mixture frequently to prevent burning of the sauce at the bottom.

3. If sauce become too thick, add some water. 

Voilà! 

Chin's notes:

1. I like my satay sauce crunchy, hence I'll will lightly ground my peanuts with my food processor with lots of chunky peanuts. 

2. If you like the peanuts softer, cook a little longer. 

Satay Made Easy in the oven

Made satay for my son's school event - International Day. He wanted to tell his friends about the yummy food that Singapore has to offer... & I have to crack my head!! With the limited ingredients that I have with me, I "managed". Made 20 sticks for my classmates & teacher from French Class today. I think they love it!!

@12:30AM 19 Dec 2015, I just finished baking 100 sticks of satay (skewed in toothpick) for the International Day. 

Before bake: 

After baked & coated with peanuts sauce : 

Thanks to Esther Tho, who have shared with me a wonderful tip on the marinade for the chicken. 

Satay Chicken Recipe 

Satay peanut sauce

700g chicken thigh meat , cut into strips 

Marinade:

2 tbsp of curry powder

1 tbsp of turmeric power 

3 tbsp sugar - I used brown sugar 

Salt to taste 

2 tbsp of soya sauce 

2 lemon grass, smashed & cut thinly / chopped finely.

Bamboo sticks - soaked in water for 30minutes - I used toothpicks for mini size satay. 

Preparation method : 

1. In a bowl, mix the chicken meat with marinade ingredients. Mix well & set aside for at least 3 hrs or overnight is best. 

2. Skew the meat onto the skewer/bamboo sticks. Lined the baking tray with aluminum foil & lay chicken neatly on the baking tray. You may wish to oil on the foil with some oil to prevent the meat stuck on the foil after baked. 

3a. Bake in a preheated oven @ 180 degree C for 15 mins, take them out, coat each chicken meat with some peanut sauce. Pop them back into the oven for another 5 mins.

3b. Alternatively you can serve the peanut sauce separately in a bowl. If so, bake the chicken for 20mins at 180 degree C. 

4. Served with freshly cut cucumbers & red onions. 

Bon appétit !

Chin's notes : 

1. Coating of peanut sauce on meat is an option. You can served the peanut sauce separately.  

2. Homemade peanut sauce recipe : http://fromchinshome.blogspot.fr/2014/12/satay-peanut-sauce.html?m=1

3. Cut the chicken meat in strips not too thick abit 1 - 1.5cm wide & about 0.8cm thick. 

4. Alternatively you can try with different kind of meat, pork, beef or mutton. 

5. These are lovely finger food to prepare for parties. 

6. Chucky peanut sauce are difficult to coat on meat, if you intend to coat peanut sauce on satay, I'll suggest to purée/blend the peanut sauce to get a creamy texture. Too late for these satay I'll try next time! ;)

Satay Peanut Sauce

My son requested for Satay Chicken to be served during the international day ( coming Friday 19 Dec 2014). With the limited ingredients that I have available I managed to make a quick satay peanut sauce that turns out not too bad.

One of the major ingredient that save me a lot time & trouble is the Nasi Lemak Chilli sauce from Kwong Cheong Thye brought from Singapore. It is one of the best that I'd tasted.

Satay Peanut Sauce Recipe

Ingredients : 

1 cup of roasted peanuts , crushed or pounded to semi fine. I like my peanuts chuncky. 

2 tbsp of nasi lemak chilli sauce ( picture above). 

1 tbsp of curry powder 

5 - 6 shallots , finely chopped 

4 tbsp of sugar. I used brown sugar. Add more if you like your sauce sweet. 

2 lemon grass , slightly crushed 

1 tbsp tamarind pulp soak in 1 cup of water. Remove the seeds & keep the pulp & juice. 

3 tbsp oil 

Salt to taste. 

Preparation methods : 

1. Heat up the wok with oil, & add in the shallots , fry until fragrant then add chilli follow by the curry powder. Fry until you get nice fragrant then add in the lemon grass. Fry for a little longer. 

2. Add in the crushed peanuts then add the tamarind juice & pulp. Stir well & let it simmer for a while, about 15 minutes or until the sauce is thicken. 

3. Add in the sugar & adjust the sweetness according to taste. Add in the salt. 

4. Serve with satay chicken / BBQ chicken. 

Bon appétit !! 

Chin's notes: 

1. Adjust the sweetness to your liking. I prefer the sweet satay peanut sauce. 

2. Easy & quick to make.