Peanut Satay Sauce
Cuisine: Chinese, Chaozhou, Chiuchow, TeochewDifficulty: Hard300
g bottle10
minutes1
hourI've been in search of Chaozhou satay sauce for a long time--ever since 20 years ago I moved to Toronto. But, I've never found it. That was really disappointing to me because it was so integral to our cuisine. We put it in noodles, dip meats in it, used it for marinating.... etc. And so, I decided it's time to take matters into my own hands and make my hometown satay sauce.
Chaozhou satay sauce is peanut and sesame based. That's probably the biggest difference. The traditional satay sauces taste more like XO and are a lot more saltier. One of the best things about satay sauce is how versatile it is. It can be used as a dip for satay skewers, but it also makes a great marinade for meat or a flavorful addition to stir-fries. You can also use it as a base for a salad dressing or as a topping for sandwiches and burgers.
Overall, satay sauce is a delicious and easy-to-make condiment that can add a lot of flavor to your meals. Next time you're looking to spice up your cooking, give it a try!
Ingredients
120 g Raw peanuts
40 g Pure Sesame Paste
5 g Salt
10 g Sugar
100 g oil
400 g water
2 hunan small dried hot peppers
2 tbsp store bought satay sauce
Directions
- Roast the raw peanuts on low medium heat until parts of the skin start to burn. Let cool and remove the skins.
- In a coffee grinder, grind the peanuts to a fine powder.
- Grind the 2 hot chili peppers to a fine powder.
- Combine the peanuts, sesame paste, chili, salt, sugar, store bought satay sauce, oil and water in a large pot on low heat. LOW HEAT ALL THE WAY!
- At first the mixture will look white. Cook it until you see the oil and the mixture start to separate. When they have separated it is finished.
- Pour into glass jar, don't worry if you have a lot oil at the top, it will act as a preservative.
