📝 About This Recipe
This velvety, aromatic peanut sauce is the soul of Singaporean street food, traditionally served alongside charcoal-grilled satay skewers. It balances the deep, earthy richness of slow-roasted peanuts with a complex spice paste (rempah) infused with lemongrass, galangal, and dried chilies. Finished with a touch of tangy tamarind and creamy coconut milk, this sauce offers a perfect harmony of sweet, savory, and spicy notes that define Southeast Asian comfort.
🥗 Ingredients
The Peanut Base
- 300 grams Raw Skinless Peanuts (roughly 2 cups; toasted until golden brown)
- 1/2 cup Vegetable Oil (for frying the spice paste)
The Spice Paste (Rempah)
- 15-20 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 8-10 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch Galangal (peeled and sliced)
- 1/2 inch Fresh Ginger (peeled)
- 4 pieces Candlenuts (or macadamia nuts for creaminess)
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
Seasoning and Liquids
- 200 ml Coconut Milk (full fat for best texture)
- 1 tablespoon Tamarind Paste (mixed with 3 tbsp water and strained)
- 3-4 tablespoons Gula Melaka (Palm Sugar) (shaved; adjust to taste)
- 1 teaspoon Salt (to taste)
- 1.5 cups Water (as needed for consistency)
👨🍳 Instructions
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1
Start by roasting the peanuts. In a dry wok or oven at 170°C (340°F), roast the peanuts for 15-20 minutes until they are golden brown and fragrant. Let them cool completely.
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2
Once cooled, pulse the peanuts in a food processor. You want a coarse, sandy texture with some larger bits for crunch; do not process them into a smooth butter.
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3
Prepare the spice paste (rempah) by blending the soaked dried chilies, shallots, garlic, lemongrass, galangal, ginger, candlenuts, coriander powder, and cumin powder into a smooth paste. Add a splash of oil if needed to help the blades turn.
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4
Heat 1/2 cup of oil in a heavy-bottomed pot or wok over medium heat. This may seem like a lot of oil, but it is essential for 'pecah minyak' (oil separation), which develops the flavor.
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5
Fry the spice paste in the oil, stirring constantly. Cook for about 10-15 minutes until the paste darkens in color, the raw smell disappears, and the oil begins to separate and float on top.
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6
Add the coarsely ground peanuts to the pot and stir well to coat every morsel with the aromatic spice paste.
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7
Pour in the water and the tamarind juice. Stir to combine and bring the mixture to a gentle simmer.
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8
Stir in the shaved Gula Melaka (palm sugar) and salt. The sugar will give the sauce its characteristic dark, glossy sheen.
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9
Lower the heat and add the coconut milk. Stir continuously to prevent the coconut milk from curdling.
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10
Simmer the sauce on low heat for another 10-15 minutes. The sauce will thicken and the oil will rise to the surface again, which is a sign of a well-cooked sauce.
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11
Taste the sauce. It should be a balance of sweet, spicy, and savory. Adjust the salt or sugar if necessary.
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12
Remove from heat and let it sit for at least 20 minutes before serving. The flavors intensify and the texture settles as it cools slightly.
💡 Chef's Tips
For the most authentic flavor, always use Gula Melaka (dark palm sugar) rather than white sugar; it provides a deep caramel undertone. Don't rush the frying of the spice paste—the 'oil separation' stage is crucial for a non-grassy, shelf-stable sauce. If the sauce becomes too thick after cooling, simply thin it out with a little warm water or coconut milk before reheating. For an extra layer of flavor, you can add a teaspoon of toasted shrimp paste (belacan) to the spice paste blend. Roasting your own peanuts is non-negotiable; pre-roasted store-bought peanuts often lack the necessary oils and fragrance for this recipe.
🍽️ Serving Suggestions
Serve warm in a small bowl alongside grilled chicken, beef, or mutton satay skewers. Pair with 'Ketupat' (compressed rice cakes) and fresh chunks of cucumber and red onion to cut through the richness. Use it as a dressing for 'Gado-Gado' or a Singaporean-style vegetable salad. Drizzle over crispy fried tofu (Tahu Goreng) for a quick and delicious snack. Pairs beautifully with a cold glass of Teh Tarik or a refreshing lime juice.