Satay Sauce

The best authentic satay sauce recipe is here! This homemade Malaysian peanut sauce consistency is creamy without coconut milk.

I’d describe the satay sauce to be creamy and nutty. It hits all flavour profiles of sweet, spicy, savoury and even tartness. Very appetizing, I must say.

Since actual peanuts are used as the main ingredient, it is very fragrant and scrumptious compared to those made with peanut butter.

Often accompanied with chicken satay or beef satay, the very mildly spicy yet sweet sauce has a subtle hint of sourness that goes really well with meat.

Why This Recipe Works?

It’s authentic! If you want to a bold peanut sauce, this is the recipe to go for. Also, we use freshly pounded peanuts and its oil adds to the aroma.

Instead of using normal sugar, I highly recommend using palm sugar. The subtle sweetness makes the satay peanut sauce balances the tartness and spiciness. Other sugar might result is a sharp taste of sweetness that is off putting.

By the way, this recipe has been tried and tested numerous times by our community with very positive feedback. My friends even renamed this recipe to “Grace’s awesome peanut sauce” because of its delectable taste and have given it two thumbs up!

What's Satay Sauce Made Of?

This satay sauce is made of dried chillies, lemon grass, galangal, tamarind, palm sugar and of course, peanuts.

What Is the Difference Between Malaysian Satay Sauce and Others?

Thai satay sauce has fish sauce and coconut milk in it. Some Indonesian recipes uses Kecap Manis (sweet soy sauce) too. Malaysian satay sauce does not contain any of the mentioned ingredients.

Tips to Remove the Skin of Peanuts

As shown in the video, the peanuts are soaked in water to soften their skin. That way, it would be easier to remove the skin.

You can also fry the peanuts in oil. Afterwards, wrap the peanuts with a clean kitchen towel and rub them among each other. The skin will fall off during the process.

To save the hassle, roasted peanuts without skin can also be used.

No Peanut Butter

You might be tempted to use peanut butter (chunky) to quicken the cooking process. While it does deliver the nutty flavour, do note that it's not going to be as fragrant. The consistency is also not going be chunky.

Store-bought peanut butter has other ingredients added to it. This will alter the flavour of the sauce. Only if you are in a hurry and need a quick fix, I generally wouldn’t recommend it.

Can I Make a Big Batch?

Yes! Just be mindful to constantly stir the sauce especially if you plan to double or triple the number of ingredients. This is to prevent the sauce from being burned. The right ingredients would ensure a truly amazing and delicious peanut sauce.

How Long Does Satay Sauce Last?

Satay sauce can be made in advance and kept refrigerated for up to 5 days. Otherwise, store it in the freezer for up to 6 months.

To reheat frozen peanut sauce, thaw the peanut sauce and steam or microwave before serving.

I sometimes add frozen peanut sauce to a cup of water to quicken the process. The direct heat will thaw the frozen peanut sauce quicker. If it’s too watery, simmer it for a few more minutes for the liquid to evaporate.