Satay Sauce?

Question

I have been to many Chinese and Thai Resturants and the only Satay Sauce I like is a very dark brown colour, I have tried many recipe's but they all turn out like a mustard color and too peanut tasting. Does anyone know the recipe for the really dark brown nearly black satay sauce, the darn resturants wont tell me, saying old family secret. Anyone wanna SHARE?? please *smiles*

Answer 1

hey i will give u a simple method

ingredients:
15 min 10 min prep
Change to: cups US Metric
3/4 cup unsalted dry roasted peanuts
3 teaspoons sambal oelek
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/4 cup water
1/2 cup coconut cream
1 teaspoon chopped fresh lemongrass

method:


1. Process peanuts until finely chopped.
2. Add peanuts to small pan with remaining ingredients.
3. Stir over heat without boiling until heated through.

Answer 2

Best Satay Sauce

Answer 3

I'll bet you 10 to 1 you could go to a store with a good selection of Chinese & Thai ingredients and find exactly what you're looking for.

"Old family secret" rarely means as much. Usually they're just too embarassed to tell you that the secret is that the sauce is bottled.

Answer 4

this authentic recipe from Thai cooking instructor and author Kasma Loha-unchit, does not use peanut butter.


Ingredients

6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh galangal, or substitute with 1/2 tsp. ground dried galangal
2 tsp. minced cilantro roots, or substitute with bottom stems
2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 dried red chillies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste (kapee)
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tbs. fish sauce, to taste
1-2 Tbs. palm or coconut sugar, to taste
1 Tbs. tamarind water -- dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water
Preparation

Cut and discard the root tip of the garlic cloves and shallots, leaving the skin on. Roast on a tray in an oven at 400 degrees until softened (10-15 minutes for garlic and 20-30 minutes for shallots). Trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal and cilantro.
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind these in a clean coffee grinder to a fine powder.

Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro until reduced to a paste. Peel roasted garlic and shallots and mashed in until well blended. Add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.

Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).

Add half the remaining milk and the ground peanuts. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend. Add more coconut milk as needed to the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water.

Answer 5

It's saute....the sauce is probably a combo of peanut oil , and other oriental spices and mustard's added and mixed to taste.........

I don't know what you ate so it's hard to say what you may need .But the peanut oil is most likely one of the components.......Whatever you do when cooking with this oil don't over cook it or it looses taste.....Grab a good chineese cookbook and have a feast !

ENJOY!

Answer 6

I find the best satay sauce is the one you buy in the Asian supermarket,that is where the resturants get theirs also.lol

Answer 7

You can make a simple one with peanut butter, soy sauce and garlic with a bit of shallot or minced green onion.

Answer 8

Try this Malaysian recipe.

http://kuali.com/recipes/viewrecipe.asp?r=2404