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Saturday, April 23, 2016

Sate sauce

How to make Sate sauce recipe - Langkawas grows wild in the mountains and is available in herbal counters. The original version of this sauce is oilier it doesn’t use peanut butter but coconut cream and pounded peanut paste. By Gene Gonzalez

1 1/2 tbsp. Chinese shrimp paste
banana leaf
1 tsp. garlic, minced
1 tsp. onion, chopped oil
1 tbsp. turmeric
1 cup thick coco cream
1/4 cup roasted peanuts
1 cup peanut butter
2 1/2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. cinnamon
1/4 tsp. cardamom
1/2 tsp. cumin
1/2 tsp. pepper
1 tbsp. galanggal or langkawas (optional)

1. Spread shrimp paste evenly on banana leaf, wrap and roast until leaves are charred.

2. Sauté garlic and onion in cooking oil. Add turmeric and shrimp paste.

3. Add coco cream, peanuts and peanut butter. Mix brown sugar, soy sauce, cinnamon, cardamom, cumin and pepper.

4. Add galanggal or langkawas (optional). Osterize. Be sure that the mixture is a little chunky.
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