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Peanut sauce (Satay, shumay)

Before you jump to Peanut sauce (Satay, shumay) recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to peanut sauce (satay, shumay) recipe. To make peanut sauce (satay, shumay) you only need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Peanut sauce (Satay, shumay):

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

Instructions to make Peanut sauce (Satay, shumay):

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).
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..
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..
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..
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..
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..

Alternatively, finely chop garlic + ginger and whisk together until smooth. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!.

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