Peanut sauce (Satay, shumay). Because this peanut-lime sauce will make anything and everything taste so much better. It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken.

At the risk of sounding totally obnoxious - this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai. While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts - and you'll taste the difference! Satay sauce can be used for a variety of purposes, from a sauce for chicken or beef satay to an Asian salad dressing to a dip for fresh spring rolls. You can have Peanut sauce (Satay, shumay) using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of 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).
You need 15 of garlics (peeled).
You need 8 of shallots (peeled).
It's 20-25 of Thai chilly (omit if you not into spicy).
It's 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.
You need 4 tsp of himalayan salt (add more when need it, ONLY in the end).
You need 4 tsp of Knorr powder chicken stok (optional).
Prepare 3 tsp of sugar.
It's 8 tsp of Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough.
Prepare 2 litre of water.
Prepare 5 of tbps oil.

This Satay sauce is so good that it's so close to the one in the Thai place I eat atand the flavors are just irrestible that this sauce is excellent with Thai Satay of chicken This was thicker than my usual satay sauce but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. Chicken Satay is a delicious alternative to your standard saucy Thai curries, with chicken marinated in a positively potent mixture of red curry paste and Ours is a simple blend of peanut butter, soy sauce, and fish sauce that really lets the flavor of the chicken shine, with a little twang from freshly minced. Blend the roasted peanuts in a blender or food processor until fine and sandy. (Some rough bits are fine, but be careful not to The sauce is best served immediately when it's still warm.

Peanut sauce (Satay, shumay) instructions

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..

So quick, dip your satays in it! Here's a tip - the more sauce you manage to get on your satay. Peanut sauce is one of the most popular Asian dipping sauces. The sauce goes perfectly with chicken satay or beef satay. It's mildly spicy, made of aromatics, spices and dry roasted peanuts.