Mar 25, 2013

Chinese Satay Sauce

Chinese Satay Sauce

Chinese satay sauce is not Chinese at all: it’s more of an Indonesian or Thai thing.

So, why did I decide to name this Chinese then? Because I’m rebellious? Because I’m nuts? Because I like to mess with people’s heads? Why, yes, I do and I am… but those are not the main reasons. I did so because every Dutchie reading this knows exactly what I’m talking about.

I’ve tried to duplicate the satay sauce served in Dutch-Chinese restaurants for ages now, and let me tell you that this was one of the hardest recipes I ever had to try, tweak and then tweak some more.

Indonesian sauce recipes got me nowhere. I then tried Thai peanut sauces and that didn’t seem to work either. Finally I came up with an odd blend of myself and, bingo, pretty darn close to what I’m used to here in Gouda. Without Ve-tsin, too!

If you’re Dutch and reading this, you so owe it to me to make this and report back!

 

Ingredients:

1 cup roasted peanuts
6 tbsp water
5 tbsp coconut milk
1 1/2 to 2 tbsp brown sugar
1/4 tsp garlic powder
2 tsp soy sauce
1 tbsp fish sauce
1 tsp tamarind paste
1/4 tsp chilli oil or a pinch of cayenne
1/4 tsp sesame oil
2 tsp tomato ketchup
4 to 5 tbsp water extra

 

Directions:
 

* You’ll need a food processor or blender for this recipe.

 
Combine the peanuts with the garlic powder and chili oil (or cayenne).
Chinese Satay Sauce

Add the tamarind, sugar, soy sauce, water and coconut milk to the bowl as well.
Chinese Satay Sauce

Add the fish sauce. One tbsp was exactly enough.
Chinese Satay Sauce

Looks like a crazy mess, doesn’t it?
Chinese Satay Sauce

Blitz until it’s super fine.
Chinese Satay Sauce

The peanuts turned into peanut butter. I like it when that happens.
Chinese Satay Sauce

Transfer the peanut mass to a saucepan and heat it over low heat.
Chinese Satay Sauce

 
Crazy Dutch chick alert.
 

You see, we’re gonna add 2 tsp ketchup to the peanut sauce. Weird, no?
Chinese Satay Sauce

 
I realise it’s strange, I do, but it works. It really does! Trust me.
 

Add 5 to 6 (or more) tbsp water until you have a consistency you like. Don’t let the sauce boil, just heat it.
Chinese Satay Sauce

This is SO good. So flavourful yet mellow at the same time.
Chinese Satay Sauce

Chinese Satay Sauce
Ingredients
    1 cup roasted peanuts
    6 tbsp water
    5 tbsp coconut milk
    1 1/2 to 2 tbsp brown sugar
    1/4 tsp garlic powder
    2 tsp soy sauce
    1 tbsp fish sauce
    1 tsp tamarind paste
    1/4 tsp chilli oil or a pinch of cayenne
    1/4 tsp sesame oil
    2 tsp tomato ketchup
    4 to 5 tbsp water extra

Directions
    You’ll need a food processor (or blender) for this recipe.

    Combine the peanuts with the garlic powder and chili oil (or cayenne). Add the tamarind, sugar, fish sauce, soy sauce, 6 tbsp water and coconut milk to the bowl as well. Blitz until it turns into a peanut butter. transfer it to a saucepan and heat it over low heat.

    Stir in the ketchup and add more water until you have a consistently you like. For me this was 5 tbsp water extra.

Meal type: Dutch-Chinese, Sauces
Servings: 1
Copyright: © kayotickitchen.com

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    16 Comments »

    1. 1

      Love it !

      Arch on Mar 25, 2013 @ 9:30 am Reply
    2. 2

      Your story of Dutch-Chinese satay sauce reminds me of Irish chip shop curry! It’s not quite like curry sauce found in traditional Indian dishes, but is instead a wonderful dip served with fish, chicken and french fries (chips).

      A. O'Rourke on Mar 25, 2013 @ 2:42 pm Reply
      1. Never heard of it so I had to google it. Oh boy, that sounds absolutely wonderful. Found a recipe (with apple) and am going to make it this weekend :)

        Kay on Mar 25, 2013 @ 2:44 pm Reply
    3. 3

      Hi Kay, just wondering how this compares to the peanut sauce? We think that one is amazing!! Will try this one soon. Thanks

      hemlock on Mar 25, 2013 @ 2:48 pm Reply
      1. The peanut sauce recipe is very different from the ‘Chinese’ version.

        Kay on Mar 25, 2013 @ 2:52 pm Reply
    4. 4

      I cannot wait to try this.  I lived in Soesterberg for four years.  I miss this sauce!!!!!

      Bridget on Mar 25, 2013 @ 3:01 pm Reply
    5. 5

      I have a 1 LB bag of coconut powder not flakes  which I use in my Indian recipes. Any suggestions how to make coconut milk from Powder……..Google is not much help. My Indian web sites are not much help either.

      Joe on Mar 25, 2013 @ 4:35 pm Reply
      1. I wish I could help you, but I’m just as clueless :)

        Kay on Apr 4, 2013 @ 9:01 am Reply
    6. 6

      Mmmm, that looks fabulous as usual!  Questions though: 1) how long do you think this will last in the fridge, and 2) any idea where I can get tamarind?  Not sure what that is.  Thanks!

      Rachel on Mar 25, 2013 @ 11:03 pm Reply
      1. Haven’t tried it, but I wouldn’t keep it longer than, say, three days in my fridge in an airtight container.

        Tamarind is something we, in the Netherlands, can buy at every supermarket.

        Kay on Mar 25, 2013 @ 11:37 pm Reply
    7. 7

      Ketchup in peanut satay sauce?!? Why dear, why? :) Looks delish nonetheless.

      Kiran @ KiranTarun.com on Mar 26, 2013 @ 5:40 am Reply
      1. Our Dutch-Chinese satay sauce is nothing like any kind of normal peanut sauce. Nor are the Dutch-Chinese dishes anything like regular Asian food. It’s a different world :)

        Kay on Mar 26, 2013 @ 9:03 am Reply
    8. 8

      Het water loops me in de mond

      Katie on Mar 26, 2013 @ 1:34 pm Reply
    9. 9

      Couldn’t wait to try this so I made it this evening and it’s great! I split it in 3 portions and didn’t heat 2 portions because I put them in the freezer. Just gently defrost and it will turn out fine I think. I bought all the ingredients (also the Tamarind) at the local supermarket “Vomar (in a small village) and I was quite surprised by that :-)

      Emmie on Mar 26, 2013 @ 10:51 pm Reply
    10. 10

      JA! JAAAA! Als Nederlander die al jaren in het buitenland woont zijn er toch altijd dingen die je mist. Elke keer als ik bezoek krijg uit Nederland moet er hagelslag, gestampte muisjes, Calve pindakaas met stukjes noot, Unox rookworst, Komijnekaas en uiteraard Wijco sate saus meegenomen worden. Als ik de satesaus zelf kan maken is er meer ruimte voor rookworst. Dankjewel!

      David Rutten on Mar 31, 2013 @ 12:05 pm Reply
    11. 11

      Yum.  I love satay sauce, will be trying this!

      Joy @ Baking-Joy on May 23, 2013 @ 10:49 pm Reply

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