Peanut sauce (Satay, shumay)
#MyCookbook
#Week2
This is an Indonesian version of peanut sauce, I usually made in big batch, put in portion, and freeze them. When I need it, all I need to do is defrost, and add bit of hot water if its too thick. This peanut is quite versatile, my husband would use it with almost anything (Chicken satay, Fried tofu, tempe, even crackers dippers). Give it a go! This will make a huge portion, half or quarter the ingredients if you just need a small portion. To note:
a. This sauce need patient, it will take about 3 hours in stove (hence the big batch). If you want quick version, Please see my previous Peanut sauce-pecel style.
b. Pink or red peanut originally is used, if you want to make it a bit healthier, use 100% peanut butter (I prefer smooth, your choice). The texture is better when you use peanuts then peanut butter.
c. Chili can be omit if you prefer not spicy
d. Tamarind paste can be subtitute with tamarind (need to soak with water, and use the paste) or used lemon/lime
Peanut sauce (Satay, shumay)
#MyCookbook
#Week2
This is an Indonesian version of peanut sauce, I usually made in big batch, put in portion, and freeze them. When I need it, all I need to do is defrost, and add bit of hot water if its too thick. This peanut is quite versatile, my husband would use it with almost anything (Chicken satay, Fried tofu, tempe, even crackers dippers). Give it a go! This will make a huge portion, half or quarter the ingredients if you just need a small portion. To note:
a. This sauce need patient, it will take about 3 hours in stove (hence the big batch). If you want quick version, Please see my previous Peanut sauce-pecel style.
b. Pink or red peanut originally is used, if you want to make it a bit healthier, use 100% peanut butter (I prefer smooth, your choice). The texture is better when you use peanuts then peanut butter.
c. Chili can be omit if you prefer not spicy
d. Tamarind paste can be subtitute with tamarind (need to soak with water, and use the paste) or used lemon/lime
Open in Cookpad AppSteps
- 1
Sliced shallots thin (fry separately, put aside) Slice garlic (if you used paste, fry this on step 2) candlenuts, chillies. In a hot wok, put some oil and fry till fragrant, put aside till warm. blends all include the fried shallot tiill smooth with blender (half my chili already been blends. So Iam not frying this)
- 2
Heat wok on high, using the same oil, and stir fry the garlic (if you used paste) add the peanut and stir fry till all combine for about 5 minutes, then add tamarind water, brown sugar and all ingredient from step 1, lower the heat to medium to low, stirred frequently. This will take about 5-10 minutes, the colour should change alto darker
- 3
Then put knorr, sugar, salt and pepperS Mix well and add the water. This will be very watery now.
- 4
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.
- 5
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.
- 6
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.
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