Malaysian Satay Sauce
for spice paste:
1/3 cup oil
4 lemon grass– use only the whitish part
6 cloves garlic
1 inch galangal
2 tbsp coriander seeds
1 tbsp cumin seeds
12 dry red hot chilis– soaked in hot water briefly to soften
2 tbsp oil
1 cup water
6 tbsp sugar
3 tbsp tamarind juice (mix 2 tbsp of tamarind paste with 5 tbsp of hot water)
1/2 tsp salt
1/2 tsp sambal– optional, for color and extra heat
1 1/2 cup roasted ground peanuts
- Blend all spice paste ingredients until very fine.
- Add 2 tbsp oil to a heated frying pan, add blended spice paste and cook until it is aromatic and bubbly. Stir constantly.
- Add remaining ingredients and cook until the sauce bubbles again. The satay sauce should taste sweet and a little tangy from tamarind juice. Adjust amount of sugar, tamarind juice and salt accordingly. The sauce will thicken when it cools.