Chili and Peanut Sauce Recipe

Chili and Peanut Sauce Recipe

Ingredients :

1 cup



6 cloves

1/2 teaspoon

3 tablespoons

3 tablespoons

1 teaspoon

1 cup

1 tablespoon

Raw peanuts

Large dried red chilies

Medium onion, roughly chopped

Garlic, peeled

Dried shrimp paste (belacan)

Coconut or peanut oil

Tamarind liquid


Coconut milk

Palm sugar or substitute

Oil for deep frying

Method :
  • Heat oil in a wok or frying pan and fry the raw peanuts over medium heat, stirring constantly and lifting them out as soon as they show signs of turning golden.

  • They will continue to cook in their own heat, so don't leave them in the oil until they are brown or they will be overdone and bitter.

  • Drain on absorbent paper and allow to cool, then rub off skins and pound, crush or work in blender until they are coarsely ground.

  • They should be crisp and have lots of crunchy bits, not worked to a smooth paste.

  • Put dry chilies in a bowl and pour very hot water over them to cover.

  • Soak for 20 minutes at least.

  • In the container of an electric blender put the soaked chilies and about 2 tablespoons of the soaking water, the onion, garlic and belacan and blend until a smooth paste.

  • Heat 3 tablespoons oil in a wok or frying pan and fry the blended mixture over medium heat, stirring constantly, until it darkens in color and the onions and garlic smell cooked.

  • Remove from heat.

  • Stir in the tamarind liquid, salt, coconut milk and sugar and transfer to a bowl to cool.

  • When sauce has cooled stir in the peanuts so they retain their crunchiness.

  • Serve this hot sauce with Malay beef satay and ketupat.

  • Garnish the ketupat with sliced cucumber, not only for appearance but also because it is the ideal thing to cool a tongue startled by the heat of the sauce.

  • For novices, reduce the number of chilies to 3 or 4.

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