Follow these steps for perfect results
roasted peanuts
ground
coconut milk
water
tamarind juice
peanut oil
palm sugar
salt
dried chilies
soaked, seeded
garlic cloves
red shallots
candlenuts
lemongrass
galangal
fresh ginger
coriander seed
ground
cumin seed
ground
fennel seed
ground
Soak tamarind pulp in warm/hot water for 20 minutes.
Squeeze pulp, strain juice and discard pulp.
Grind peanuts using a blender until fine texture.
Set aside ground peanuts.
Dry fry coriander, cumin & fennel seeds for about 1-2 minutes.
Grind dry fried spices using a spice mill.
Blend other spice paste ingredients until a smooth paste.
Mix ground dry fried spices with the spice paste.
Heat peanut oil in a pot or pan.
Fry spice paste in peanut oil for 1-2 minutes until fragrant.
Add tamarind juice and bring to a boil.
Add coconut milk and water.
Stir slowly to mix the ingredients.
Add palm sugar, salt, and ground peanuts.
Keep stirring to prevent peanuts from sticking to the bottom of the pot.
Adjust tamarind juice, sugar, and salt to desired taste.
Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.
Expert advice for the best results
Adjust the amount of chili to control the spiciness.
For a smoother sauce, strain the peanuts after grinding.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
15 minutes
Can be made a day or two in advance.
Serve in a small bowl alongside grilled skewers or vegetables.
Serve with chicken, beef, or tofu satay.
Pair with cucumber and rice cakes.
Balances the richness of the sauce.
Complements the spice and sweetness.
Discover the story behind this recipe
A staple sauce in Malaysian cuisine, often served with satay skewers.
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