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Satay Sauce Sensation.



Satay Sauce Sensation…

There are a squillion recipes, & a squillion variations for this all-time favourite. As well as the “tried & true” uses of this much-loved sauce, there are many modern twists we can utilize…..

With so many people having allergies these days, you can even find nut-free versions to make.

  • Serve with chicken skewers, steamed vegetables or hard-boiled eggs.
  • Turkey burgers, lamb skewers, beef kebabs.
  • What about on a wrap for lunch with your favourite toppings.
  • How about in a tasty minced beef, pork or chicken lettuce cup with bean shoots.
  • Or swirled onto a chicken pizza with red onion, red capsicum & coriander.
  • Try with lamb curry or a pork stir-fry.
  • Add coconut cream for a delicious stir-fry sauce.
  • Peanut yoghurt sauce is so good with fish, or fresh prawns.
  • Pour over your favourite quesadillas….or chicken sausages.
  • Our chicken satay pies always walk out the door at a rapid rate.
  • Great with rice paper rolls, cucumber salad, gado gado or tofu.
  • Goes great with all sorts of noodles & rice.
  • Eggplant, roast sweet potato, lettuce, raw cabbage, chillies, beans….
  • Use as a marinade, a sauce, a dip.
  • Why not add some sour cream or yoghurt for a quick satay dip.

The secret to good peanut sauce is “not too thick and not too watery.” 

Keeps fantastically for months in air tight container, in fridge or freezer…..always have a couple of serves on hand!

Here’s our recipe….

2 cm piece fresh ginger, chopped
1 small onion, chopped
1 clove garlic
1 tblspn oil
1/2 tspn curry paste (preferably Malaysian)
1 tblspn soy sauce (or ketcup manis)
1/2 cup crunchy peanut butter
1/4 tspn chilli paste (Sambal Oelik)
11/2 tspns brown sugar (or palm sugar)
1 cup coconut milk

Couple of kaffir lime leaves


What to do….

Process together (or fine chop) the ginger, onion and garlic.
On low heat, gently fry the onion mixture in oil for 3-4 minutes. Add curry paste & soy sauce, stirring well before adding peanut butter, sugar and chilli.
Add coconut milk, lime leaves & stir through. Cook on low heat for 2 minutes.

Alternatively, for a quick & tasty version (our choice @ food that sings!)

  1. Fry off some crushed garlic, ginger & onion, fine chopped.
  2. Empty a can of Ayam Satay Sauce into the saucepan.
  3. Add coconut milk, crunchy peanut butter, splash of sweet chilli & a few kaffir lime leaves.
  4. Simmer gently for a few moments….ready to rock!

We always scatter some roasted peanuts over anything we serve with satay sauce, to be highly visible & therefore indicate the presence of peanuts to allergy sufferers.

As a bonus……
Here’s Poh’s authentic Malaysian Homemade Satay Sauce

15 shallots or 2 medium spanish onions, chopped

20 dried red chillies, stalks discarded, deseeded, soaked in boiling water until soft and drained

8 cloves garlic

2 cm galangal, chopped

2 stalks lemongrass (pale part only and remove any dry outer layers)

1 – 2 tbs tamarind paste (from jar or you can **extract from pulp)

2/3 cup brown sugar

2 tsp salt

200ml vegetable oil

1 litre water

2 tbs lime juice

500g salted, roasted, crushed peanuts


  • (This sauce makes twice the amount you will need but it doesn’t really work to make less. It is however, freezer friendly)
  • Using a mini food processor, blitz shallots, garlic, galangal, rehydrated chillies and lemongrass in small batches to achieve a fine paste. Please be patient and don’t be tempted to add water as this will make the paste difficult to caramelise. You can instead use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside.
  • Heat oil in a heavy based saucepan or wok till medium heat and pour paste in. Stir fry, continuing to make sure bottom isn’t catching till there is very little steam rising from the sauce and you can definitely see it caramelising and smell it getting fragrant.
  • Add water and bring to boil. Add tamarind, lime, sugar, only one teaspoon of salt. Add half the amount of peanuts after adding water to the sauce. The other half added just before serving, for crunch.
  • Bring to boil again, remove from heat and set aside till required. You can make this a couple days ahead of time and keep in a glass jar in the fridge and then re-heat to serve.
  • Serve with ketupat and fruit skewers.

**To extract tamarind paste from the pulp, dissolve about ¼ cup of pulp with ½ cup of hot water. Mash and stir the mixture with a fork so the water and pulp become homogenized, then push the mixture through a strainer and into a small bowl. This will catch all the pulp and seeds. Make sure you scrape the bottom of the sieve as the paste is a little sticky and most of it won’t fall into the bowl underneath without your help. Discard pulp and seeds and reserve the paste till required.



  1. Oh now I’m hungry! I love Satay Chicken. Thanks for this yummy recipe. UBC!

    • It’s a fabulous stand-by Arwen, & so easy to make! So easy to store! Have fun with it! :))

  2. OMG!!!!!!!! You have the most amazing pictures!!!!!!!!! Where do you get them from. I never had my mouth water from just looking at pictures of vegetables!! Delicious looking. 🙂

    • Lol!! That’s so lovely of you my new friend :)) I try & take them all myself, & sometimes borrow a few! Thankyou so much, & make it! Enjoy it! It’s really really easy, love Roni xx

  3. Nice presentation of a great sauce and one that should be in everyone’s collection of sauces. The extra sauce that is kept in the freezer can really help out when you get a call that friends are going to be dropping by. With a little planning, you can even have the chicken on skewers, frozen right next to the sauce. 🙂

    • Hello Chef William…what an excellent suggestion! Yes, it really is a must-have in your arsenal for creating good food easily (or unexpectedly:)) cheers xx

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