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Malaysian Peanut sauce for Chicken Satay

What's The Big Idea?

Malaysian Satay those little skewers of meat with peanut sauce - is a very popular dish in Malaysia. It's a ubiquitous street food, and can be found being grilled on almost any street corner in the country. Now of course satay is loved throughout the world, and appears on buffet tables from barbecues to business meetings.

This peanut dipping sauce is traditionally served with satay, along with chopped onions and cucumber.

The dipping sauce can be prepared in advance.

Shopping List

Here's the list of what you need:

  • 225g dry roasted peanuts (unsalted)
  • 6 red chillies, seeds removed
  • 2 cloves garlic
  • 3 shallots
  • 2 stalks of lemon grass, bulb and outer layer removed
  • 1 inch ginger or galangal
  • 1 tablespoon ground coriander
  • 1 tablespoon Ketjap manis *
  • 1½ tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons vegetable oil
* Ketjap (or kecap) manis is a Malaysian/Indonesian sweet soy sauce. We have managed to find a source for Kecap Manis online.

What To Do

  • Crush the peanuts coursely with a mortar and pestle and set aside
  • Place the chillies, garlic, shallots, lemon grass, ginger and ground coriander in a blender and blend until smooth
  • Heat the oil and fry this spice paste for 5-6 minutes. Add the peanuts, 200ml of water, sugar, Ketjap manis and salt, and stir thoroughly
  • Simmer over a low heat, stirring constantly, for about 3 minutes until the sauce is well mixed
  • Set aside until needed. Warm to room temperature and serve with chicken satay

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