Malaysian Satay sauce

Name: Malaysian Satay sauce
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 onion; 300 g peanuts; 3 cm ginger; 2 cm galangal (wild ginger); 1 tbsp chilli paste; 2 lemon grass; 70 g sugar; 1 tbsp tamarind paste; Salt, oil and water

Hayley Bradley @Hayley_eats

Bristol, UK

I have just got back from a trip to Malaysia where I had satay pretty much everyday! On the last day I took a cooking class with chef Shuk, it was a great experience and this is one of the dishes he showed us. This is a slightly adapted version.

Hayley Bradley @Hayley_eats

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Ingredients

45 minutes

6 servings

1onion
300 gpeanuts
3 cmginger
2 cmgalangal (wild ginger)
1 tbspchilli paste
2lemon grass
70 gsugar
1 tbsptamarind paste
Salt, oil and water

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Steps

45 minutes

1

Roast the peanuts at 200c for 20 minutes. Then blitz in blender with the ginger, galangal and lemon grass. Tip into a bowl and keep to the side.
2

Blitz the onion in the blender then fry in 2 tbsp oil until brown.
3

Add the chilli paste, peanut mixture, tamarind paste and sugar and add enough water to make a thick soup consistency.
4

Add salt, sugar and chilli to taste. Simmer until you reach preferred consistency.
5

In Malaysia this is typically served with chicken or beef satay, raw red onion, cucumber and chunks of compressed rice.