Practical Method to Homemade Appetizing Peanut sauce (Satay, shumay)

Wishing to dine Peanut sauce (Satay, shumay) a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear ways on preparing a Peanut sauce (Satay, shumay) like a famous chef made.

We hope you got insight from reading it, now let's go back to peanut sauce (satay, shumay) recipe. To make peanut sauce (satay, shumay) you need 13 ingredients and 6 steps. Here is how you do it.

To prepare an extraordinary Peanut sauce (Satay, shumay), here are the ingridients needed:

1. Provide 700 gr of Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein).
2. Get 15 of garlics (peeled).
3. Use 8 of shallots (peeled).
4. Use 20-25 of Thai chilly (omit if you not into spicy).
5. Prepare 20 of red chillies (used less, or dont used the seed if you don't fancy spicy).
6. Use 10 of candle nuts (fry without oil before used, so its a bit burn) & sliced.
7. You need 250-300 gr of palm/coconut sugar.
8. Provide 4 tsp of himalayan salt (add more when need it, ONLY in the end).
9. Take 4 tsp of Knorr powder chicken stok (optional).
10. Prepare 3 tsp of sugar.
11. Prepare 8 tsp of Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough.
12. Get 2 litre of water.
13. Use 5 of tbps oil.

After preparing the components, now you are ready to prepare your appetizing Peanut sauce (Satay, shumay) by following the instructions on this section:

1. Sliced garlics, shallots, candlenuts, chillies. In a hot wok, put some oil and fry till fragrant, put aside till warm. blends till 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 step 1, lower the heat to medium to low, stirred frequently. This will take about 5-10 minutes, the colour should change and you can see the oil start to separated..
3. Then put the blend peanut, mix well, add the palm sugar, sugar, tamarind, salt, and knorr. 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..

It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken. It is supposed to have a curry flavour from the marinade. Authentic and spicy peanut sauce with rich taste. This homemade peanut sauce recipe goes well with chicken satay.

Recipe : Peanut sauce (Satay, shumay)

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