Peanut Sauce (Satay, Shumay)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Peanut sauce (Satay, shumay). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Peanut sauce (Satay, shumay) is one of the most well liked of current trending foods in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. Peanut sauce (Satay, shumay) is something that I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Peanut sauce (Satay, shumay), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Peanut sauce (Satay, shumay) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Peanut sauce (Satay, shumay) is 30 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Peanut sauce (Satay, shumay) using 13 ingredients and 6 steps. Here is how you can achieve that.

#MyCookbook
#Week2

This is an Indonesian version of peanut sauce, I usually made in big batch, put in portion, and freeze them. When I need it, all I need to do is defrost, and add bit of hot water if its too thick. This peanut is quite versatile, my husband would use it with almost anything (Chicken satay, Fried tofu, tempe, even crackers dippers). Give it a go! This will make a huge portion, half or quarter the ingredients if you just need a small portion. To note:
a. This sauce need patient, it will take about 3 hours in stove (hence the big batch). If you want quick version, Please see my previous Peanut sauce-pecel style.
b. Pink or red peanut originally is used, if you want to make it a bit healthier, use 100% peanut butter (I prefer smooth, your choice). The texture is better when you use peanuts then peanut butter.
c. Chili can be omit if you prefer not spicy
d. Tamarind paste can be subtitute with tamarind (need to soak with water, and use the paste) or used lemon/lime

Ingredients and spices that need to be Make ready to make Peanut sauce (Satay, shumay):

1. 700 gr Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein)
2. 15 garlics (peeled)
3. 8 shallots (peeled)
4. 20-25 Thai chilly (omit if you not into spicy)
5. 20 red chillies (used less, or dont used the seed if you don't fancy spicy)
6. 10 candle nuts (fry without oil before used, so its a bit burn) & sliced
7. 250-300 gr palm/coconut sugar
8. 4 tsp himalayan salt (add more when need it, ONLY in the end)
9. 4 tsp Knorr powder chicken stok (optional)
10. 3 tsp sugar
11. 8 tsp Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough
12. 2 litre water
13. 5 tbps oil

Instructions to make to make Peanut sauce (Satay, shumay)

1. 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)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

As your experience and also confidence grows, you will find that you have much more all-natural control over your diet and also adapt your diet plan to your individual tastes over time. Whether you intend to offer a recipe that uses less or even more ingredients or is a little essentially spicy, you can make simple modifications to accomplish this objective. In other words, start making your recipes in a timely manner. As for standard cooking abilities for novices you don't need to discover them yet only if you grasp some simple cooking strategies.

This isn't a full overview to quick and very easy lunch recipes yet its excellent something to chew on. Hopefully this will certainly obtain your innovative juices streaming so you can prepare tasty dishes for your household without doing way too many square meals on your journey.

So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Favorite Peanut sauce (Satay, shumay). Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!