Malay Satay Sauce

Malay Satay Sauce


3 cloves garlic
1 red onion
10 macadamia nuts
2 stalks lemongrass
1 tbsp peanut oil ½ tbsp.
½ tbsp Malay spice mix
1 ½ tbsp tamarind puree
1 cup unsalted dry roasted peanuts
Trident 1 ½ cups coconut milk
1 cup hot water
2 tsp sugar
Salt to taste

Malaysian Spice mix

4 blend of spices
2 tbsp coriander seeds
1 tbsp cumin seeds
¾ tbsp. fennel seeds
½ tbsp. chilli powder (to taste)
½ tsp turmeric
¼ tsp cloves
¼ tsp Cinnamon
¼ tsp Cardamon
¼ tsp Pepper


Throw the garlic, onion, macadamias, lemongrass into your processor and blitz until a paste forms.
Heat oil on med/high in saucepan. Saute this paste until it begins to turn golden and caramalises. Stir constantly and add a touch more oil if needed to stop sticking.
Add spice mix, tamarind and combine. Fry for 2 minutes.
Add peanuts, coconut milk and water.
Simmer until sauce is thick but can still pour.

Top tip: It will reduce quickly so don’t forget to stir. If too thick add more hot water.

Finally add sugar & salt.
To make it hot add 2-3 tbsp Sambal Oelek.

Sambal Oelek:
5 Chillies
½ lime
Pinch salt