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Authentic Nanyang Satay Peanut Sauce

Name: Authentic Nanyang Satay Peanut Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Cuisine: other
Ingredients: Garlic; Shallots / Onions; galangal; lemongrass stalks; Chili paste; Roasted Peanuts; palm sugar; Tamarind Juice; sugar; Salt; Cooking oil; water

groups10 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 40 minsscheduleTotal: 50 minsoutdoor_grillStewedlocal_fire_departmentMedium

Allergens:warningPeanutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:17

warningStay safe

Focus when using sharp knives, and wash hands thoroughly after handling ingredients to avoid cross-contamination.

Peel and dice 20 shallots, peel and cube 1 piece of galangal, peel 15 cloves of garlic, and chop the roots of 10 lemongrass stalks.

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Watch out

Cut the shallots gently to avoid cutting your fingers

galangal is hard, so keep the cutting board stable otherwise it may slip

Ingredients:Shallots / Onions (20 piece)galangal (1 piece)Garlic (15 clove)lemongrass stalks (10 piece)

Tools:chef knifecutting board

Preparation

00:01:17

warningStay safe

Unplug the blender before cleaning the blades to prevent accidental startup and cuts.

Put 10 lemongrass stalks and 1 piece of galangal into the blender and blend, remove and set aside; next, put 15 garlic cloves and 20 shallots into the blender with 3 tbsp cooking oil and blend until smooth paste.

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Watch out

Do not overload the blender at once

blend in batches to ensure an even and smooth texture

Ingredients:lemongrass stalksgalangalGarlicShallots / OnionsCooking oil (3 tbsp)

Tools:Food processor

Active Cooking

00:02:19

warningStay safe

Hot oil may splatter slightly when adding ingredients, slide them along the edge of the wok rather than dumping into the center.

Heat the wok with cooking oil, switch to medium-low heat and fry the blended garlic and shallot paste until light yellow, then add chopped lemongrass and galangal and continue to stir-fry on medium-low heat for about 5 minutes until aromatic.

local_fire_departmentMedium-low heat for about 5 mins

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Watch out

Do not use high heat, otherwise the garlic and shallot paste will burn and turn bitter before releasing aroma.

Ingredients:Cooking oilGarlic (15 clove)Shallots / Onions (20 piece)lemongrass stalks (10 piece)galangal (1 piece)

Tools:Wooden SpatulaWok

Active Cooking

00:02:44

Add 5 tbsp of dried chili paste, stir-fry on medium-low heat for about 5 minutes until the chili paste blends completely with the aromatics and releases red oil.

local_fire_departmentMedium-low heat for about 5 mins

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Watch out

The chili paste must be fully cooked down, otherwise the sauce will have a raw chili bitterness.

Ingredients:Chili paste (5 tbsp)

Tools:Wooden SpatulaWok

Active Cooking

00:03:00

Add 250g of palm sugar and stir until melted, then pour in 1kg of chopped peanuts and 1000ml of water to cover all ingredients, mix well and bring to a boil on high heat.

local_fire_departmentMix well, then bring to a boil on high heat

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Watch out

Stir quickly after adding peanuts to prevent them from clumping and floating on top.

Ingredients:palm sugar (250 g)Roasted Peanuts (1 kg)water (1000 ml)

Tools:Wooden SpatulaWok

Active Cooking

00:03:32

Reduce to low heat and simmer for about 20 minutes until the sauce starts to thicken.

local_fire_departmentSimmer on low heat for about 20 mins

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Watch out

Must stir occasionally during simmering, otherwise crushed peanuts will settle at the bottom and burn the pan.

Tools:Wooden SpatulaWok

Active Cooking

00:03:40

warningStay safe

Thick simmering peanut sauce bubbles and can splatter and burn skin; stir slowly and keep a safe distance.

Add 7 tbsp white sugar, 2 tsp salt, and 5 tbsp tamarind juice, stir well and continue simmering on low heat for about 15 minutes, stirring continuously until the sauce thickens and oil floats to the surface.

local_fire_departmentSimmer on low heat for about 15 mins

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Watch out

After adding sugar and tamarind juice, it sticks to the bottom even easier

keep stirring until thick and glossy with oil

Ingredients:sugar (7 tbsp)Salt (2 tsp)Tamarind Juice (5 tbsp)

Tools:Wooden SpatulaWok