Peanut sauce (Satay, shumay). While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts - and you'll taste the difference! Satay sauce can be used for a variety of purposes, from a sauce for chicken or beef satay to an Asian salad dressing to a dip for fresh spring rolls. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite!

It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken. It is supposed to have a curry flavour from the marinade. You can have Peanut sauce (Satay, shumay) using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Peanut sauce (Satay, shumay)

You need 700 gr of Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein).
It's 15 of garlics (peeled).
Prepare 8 of shallots (peeled).
You need 20-25 of Thai chilly (omit if you not into spicy).
It's 20 of red chillies (used less, or dont used the seed if you don't fancy spicy).
It's 10 of candle nuts (fry without oil before used, so its a bit burn) & sliced.
You need 250-300 gr of palm/coconut sugar.
It's 4 tsp of himalayan salt (add more when need it, ONLY in the end).
It's 4 tsp of Knorr powder chicken stok (optional).
You need 3 tsp of sugar.
You need 8 tsp of Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough.
You need 2 litre of water.
It's 5 of tbps oil.

Satay & Peanut Sauce (mini) moo satay. For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame. Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.

Peanut sauce (Satay, shumay) instructions

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).
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..
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..
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..
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..
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..

Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays. Peanut sauce is one of the most popular Asian dipping sauces. The sauce goes perfectly with chicken satay or beef satay. It's mildly spicy, made of aromatics, spices and dry roasted peanuts. The amazing rich taste of this recipe is unmatched.