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Malaysian Peanut Sauce
by Zak Pelaccio, Fatty Crab (Upper West Side), New York, NY

Directions

Serve with Chicken Satay for 4

Heat 3 cups of the oil in a medium saucepan over medium-high heat until it reaches 350°F.

Drop in the peanuts and fry until they just begin to take on color. Remove the peanuts with a slotted spoon and drain in a colander. When cool enough to handle, grind them in a mortar and pestle and set aside.

Purée the chiles, garlic, shallots, lemongrass, coriander, fennel, cumin, candlenut, and belacan in a food processor until a very fine paste forms.

Heat the remaining 2 Tbs. oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until fragrant and beginning to sizzle, 2 to 4 minutes.

Pour in the peanuts, coconut milk, and palm sugar and bring to a simmer. Add tamarind and continue to simmer for about 5 minutes. Let cool, season to taste with salt, and pour into small dipping bowls.

Ingredients
  • 3 cups plus 2 Tbs. peanut oil
  • 4 oz. peanuts, coarsely ground in mortar and pestle
  • 1 Tbs. red chile flakes
  • 3 cloves garlic
  • 3 medium shallots, cut into chunks
  • 2 stalks lemongrass, trimmed and sliced
  • 1 Tbs. coriander seeds, toasted and ground
  • 1 Tbs. fennel seeds, toasted and ground
  • 1 Tbs. cumin seeds, toasted and ground
  • 4 oz. candlenut
  • 1 Tbs. belacan, toasted (available at well-stocked Asian markets)
  • 1/4 cup coconut milk
  • 3 Tbs. palm sugar, broken
  • 2 Tbs. tamarind pulp
  • Kosher salt
 

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Featured Sauce

Peanut Sauce by Zak Pelaccio, Fatty Crab (Upper West Side), New York, NY

This sauce is the traditional accompaniment for Malaysian chicken satay. Exotic flavors such as cumin,  fennel seeds and coriander complement its base of ground peanuts and coconut milk.