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Easy Delicious Peanut sauce (Satay, shumay)

Easy Delicious Peanut sauce (Satay, shumay) definitely is one of my favorite food. Its not hard to make Peanut sauce (Satay, shumay) for my friends. Satay & Peanut Sauce (mini) moo satay. For the peanut sauce: In a food processor, grind the peanuts into a fine meal. Here is how you achieve that.

Peanut sauce (Satay, shumay)

So Tasty Peanut sauce (Satay, shumay)

Widely used in Thai, Vietnam, Malaysian, Chinese and Indonesian Cuisines. Peanuts being the main ingredient, we also add soy sauce, chili paste and coconut milk to give the extra flavor to this sauce. Chicken satay with peanut sauce is a classic street food in Thailand. You can easily cook Peanut sauce (Satay, shumay) in 13 ingredients and just 6 steps. Here is cooking guidance how you can easily make it.

Ingredients

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

But thanks to this easy recipe, you can make it in the comfort of your own kitchen. Marinated in coconut milk, soy sauce and a medley of spices, this chicken satay is bursting with flavor. The peanut sauce is just as tasty—it's creamy and savory-sweet, with a hint of heat. Good recipe, but a bit conflicting.

Cooking Step by Step

Step 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).
Step 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..
Step 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..
Step 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..
Step 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..
Step 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..

The flavour of the marinated chicken is quite powerful on its own. The main flavour of satay chicken with peanut sauce should be the peanut sauce. The strong flavours of the marinade and the sauce kind of clash together and doesn't give the peanut sauce enough spotlight. Mix all the Peanut sauce ingredients to make the Peanut Satay sauce. Thread the meat onto metal skewers.

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