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
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