Spicy Peanut Satay Sauce From Scratch

Yields: 1 Serving Difficulty: Easy

Okay, I’ve tried a lot of satay sauce in jars, and they taste weeeeeeird. They don’t taste bad per se, but honestly nothing like the real deal. So here is how you make a proper spicy peanut satay sauce without peanut butter mmkay.

Normally, if you have peanut sauce in hawker centres, there is always a layer of oil on top. I don’t like my peanut sauce too oily so I’ve cut down the amount of oil in this recipe. If you like the oily-oily type of sauce, then you can add 2 tbsp of oil to the pan when you fry the spice paste.

Please note that my blender is almost ten years old and she’s been a hardworking ol’ gal. I don’t really like buying heaps of kitchen stuff, so I’m at peace with the random chunks in my pastes. Yours should look much better!

This spicy peanut sauce is perfect for serving with Vegan Satay but also great with summer rolls, vegetable sticks, and whatever else you crazy kids like to eat peanut sauce with.

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0/14 Ingredients
Adjust Servings
  • For Tamarind Juice
  • Rempah / Spice Paste


0/5 Instructions
  • Roast your peanuts (if they are not already roasted), and grind/blend them. If using a blender, don't over-blend or they will become very sticky. Set aside for later.
  • Combine the tamarind paste with hot water and smush it around. removing the seeds and big pieces of seed skin. This is your tamarind juice. Strain and set aside.
  • Blend all the rempah (spice paste) ingredients. Then tumis (fry) over a gentle flame until it becomes dark and the oil comes out on top. This should take at least 15 minutes.
  • Add to the rempah 0.5 cups of water, sugar, kecap manis, and tamarind juice. Stir to mix well. Then add the ground peanuts. Add salt to taste.
  • Cook over low heat until it reduces to a nice thick consistency. (Don't hate on my blender, she's old.)



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