Satay Sauce Recipe

Satay Sauce Recipe

Ingredients :

• 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
• 4 shallots
• 2 cloves garlic
• 2-cm (³/₄-in) galangal root
• ¹/₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¹/₂ teaspoon cumin powder
• ¹/₂ teaspoon fennel powder
• 6 tablespoons oil
• 350 g (2¹/₄ cups) roasted peanuts, skins removed, coarsely ground
• 3 candlenuts or macadamia nuts, coarsely ground
• 3¹/₄ cups (800 ml) water
• 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
• 3 tablespoons Tamarind Juice
• 3 tablespoons shaved palm sugar or dark brown sugar
• 1 tablespoon salt

Method :

1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.

- See more at: http://recipescooks.info/malaysia-cooking/satay-sauce-recipe#sthash.lXJ1tOKj.dpuf

 

Satay Sauce Recipe

Ingredients :

• 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
• 4 shallots
• 2 cloves garlic
• 2-cm (³/₄-in) galangal root
• ¹/₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¹/₂ teaspoon cumin powder
• ¹/₂ teaspoon fennel powder
• 6 tablespoons oil
• 350 g (2¹/₄ cups) roasted peanuts, skins removed, coarsely ground
• 3 candlenuts or macadamia nuts, coarsely ground
• 3¹/₄ cups (800 ml) water
• 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
• 3 tablespoons Tamarind Juice
• 3 tablespoons shaved palm sugar or dark brown sugar
• 1 tablespoon salt

Method :

1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.

- See more at: http://recipescooks.info/malaysia-cooking/satay-sauce-recipe#sthash.lXJ1tOKj.dpuf

Ingredients :

• 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
• 4 shallots
• 2 cloves garlic
• 2-cm (3/4-in) galangal root
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon fennel powder
• 6 tablespoons oil
• 350 g (21/4 cups) roasted peanuts, skins removed, coarsely ground
• 3 candlenuts or macadamia nuts, coarsely ground
• 31/4 cups (800 ml) water
• 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
• 3 tablespoons Tamarind Juice
• 3 tablespoons shaved palm sugar or dark brown sugar
• 1 tablespoon salt

Method :

1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.Satay Sauce Recipe

Ingredients :

• 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
• 4 shallots
• 2 cloves garlic
• 2-cm (³/₄-in) galangal root
• ¹/₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¹/₂ teaspoon cumin powder
• ¹/₂ teaspoon fennel powder
• 6 tablespoons oil
• 350 g (2¹/₄ cups) roasted peanuts, skins removed, coarsely ground
• 3 candlenuts or macadamia nuts, coarsely ground
• 3¹/₄ cups (800 ml) water
• 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
• 3 tablespoons Tamarind Juice
• 3 tablespoons shaved palm sugar or dark brown sugar
• 1 tablespoon salt

Method :

1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.

- See more at: http://recipescooks.info/malaysia-cooking/satay-sauce-recipe#sthash.lXJ1tOKj.dpuf

Satay Sauce Recipe

Ingredients :

• 6–8 dried red chillies, deseeded, cut into short lengths and soaked to soften
• 4 shallots
• 2 cloves garlic
• 2-cm (³/₄-in) galangal root
• ¹/₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¹/₂ teaspoon cumin powder
• ¹/₂ teaspoon fennel powder
• 6 tablespoons oil
• 350 g (2¹/₄ cups) roasted peanuts, skins removed, coarsely ground
• 3 candlenuts or macadamia nuts, coarsely ground
• 3¹/₄ cups (800 ml) water
• 1 stalk lemongrass, tender inner part of bottom third only, slightly bruised
• 3 tablespoons Tamarind Juice
• 3 tablespoons shaved palm sugar or dark brown sugar
• 1 tablespoon salt

Method :

1. Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel to a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
2. Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for 5 minutes until fragrant. Remove and set aside.
3. Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemongrass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste. Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat until the oil in the mixture surfaces and the consistency of the mixture slightly thickens. Remove from the heat and serve as a dip with satay dishes.

- See more at: http://recipescooks.info/malaysia-cooking/satay-sauce-recipe#sthash.lXJ1tOKj.dpuf

Tweet