Satay is a popular dish in Southeast Asia, particularly in Indonesia, where it has become a national dish. This version of the well-known peanut dipping sauce for satay brings a Singaporean twist, provided by our partners in Singapore, JELCO. This dish was featured during the FoodAsia2016 show at the Singapore Expo in April.
Singapore Satay Sauce - Peanut Sauce
(Recipe by JELCO PTE Ltd)
Ingredients:
2 Tbsp tamarind pulp
3 cups coconut milk
2 cups roasted peanuts, coarsely pounded
½ cup peanut oil or vegetable oil
¾ cup warm water
3 Tbsp sugar
salt
Blended Ingredients:
3 candlenuts (buah keras in Malay) or substitute macadamia nuts
2-3 medium red onions
6 cloves garlic
5 Tbsp chili paste
2 stalks lemongrass, 4-6 inches of the "white" ends only, coarsely chopped
1 tsp belacan (dried shrimp paste) powder - or toast your own belacan if you can't find belacan powder
Blending Directions:
1. Place chili paste, onions, garlic candlenuts, belacan and lemongrass in a blender jar. We recommend the EXPEDITOR™ 600S or EXPEDITOR™ 1100S for this application.
2. Press the VARIABLE function and use the variable speed dial starting on 1 (low speed) and slowly increasing to 3 (high speed).
3. Press STOP when desired paste-like consistency is reached.
Cooking Directions:
1. In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract 'juice '. Strain to discard seeds and fibers.
2. In a saucepan, heat oil, add ground paste from blender, and saute until quite toasted and oil starts to seep out.
3. Add tamarind juice and bring to a boil. Then add coconut milk, sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins.
4. Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a consistency to your liking (Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer).
5. Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is also great for dipping Ketupat (a Malay rice cake), often served with satay.
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