As promised, Satay Sauce recipe! You should know that Satay sauce taste really great with "Kelupis" or Steamed Glutionous Rice, "Ketupat" - usually served together with Satay and also "Lemang" which is Glutinious Rice cooked in Bamboo.
"Lemang"
"Ketupat"
Satay Sauce
Ingredients:
A:
5 red chillies
5 dried chillies
7 shallots
5 cloves of garlic
5 cloves of garlic
4 tbspn cooking oil
B:
3/4 cup Roasted peanuts, chopped finely
1/2 cup water (or less)
1/2 cup Coconut Cream
1/2 tbspn tamarind juice ("asam jawa" juice)
1/2 cup Coconut Cream
1/2 tbspn tamarind juice ("asam jawa" juice)
1 tbspn brown sugar
Salt and Pepper to taste
Method:
Finely blended all ingredients of A and saute in a non stick pan for 3-4 minutes until fragrant. Add all ingredients in B and stir under medium-low heat for around 4 minutes or until sauce thickens and bubbles. Set aside to cool for abit before serving with those delicious Chicken Satay!
Method:
Finely blended all ingredients of A and saute in a non stick pan for 3-4 minutes until fragrant. Add all ingredients in B and stir under medium-low heat for around 4 minutes or until sauce thickens and bubbles. Set aside to cool for abit before serving with those delicious Chicken Satay!
*Tip*: You can also substitute both the Coconut cream and water with Coconut Milk (3/4 cup will do). Those tin canned ones will do great. You can also squeeze your own coconut milk from fresh grated coconut meat of coconuts (those already have husk) or you can use instant coconut powder, 1/2 cup of powder diluted in 1/2 cup of water. While cooking ingredients A, you may need to put a bit of cooking oil in your pan.
