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The secrets of Satay sauce
Satay Sauce can be found all over the world, but it’s particularly popular in Thailand. If you scan the street food stalls in Bangkok, you are bound to spot this delicious creamy sauce, most likely layered on mini chicken skewers. It’s thick, indulgent and bursting with flavour, so it’s no wonder it has gained worldwide fame. Let’s find out what makes this sauce so amazing and who we owe it to.
Where does this creamy nutty magic come from?
Satay sauce originated in Indonesia. ‘Satay’ originally referred to grilled meat skewers which were served with a peanut sauce. Over time, the sauce became so popular that it stole the spotlight.
Its fame grew rapidly, spreading all over Asia and especially in Thailand. Today satay chicken can be found everywhere and anywhere, from food trucks to Michelin star restaurants.
What makes Satay Sauce so irresistible?
The main ingredient of the sauce is of course peanuts!
The rest of the ingredients and the way the peanuts are prepared can vary. Some will roast the peanuts while others will leave them raw, some will leave chunks of peanuts while others will make it silky smooth.
It should be pointed out that Thai Red Curry paste is the “secret ingredient” in both the Satay marinade and the Satay sauce.
Among other popular ingredients that are added to this peanut base we find coconut milk, chillies, lemongrass and tamarind. The combination of all these flavours is what differentiates Satay sauce from peanut butter.
In Thailand, satay sauce is known as Sate Kai and it’s made from dry roasted peanuts. It is usually served with a chicken marinated in coconut milk, turmeric, cumin, onions, coriander, and light soy sauce. It’s often served with jasmine or coconut rice.
Not just a dip…
In Thailand, satay sauce is used a lot both as a side dip and as an ingredient in many recipes. Here are a few popular ways to use deSIAM’s satay sauce.
Satay Chicken - The most popular way to enjoy the sauce is with chicken skewers. Ideally, the skewers should be grilled on an open fire to give them that yummy charred flavour before dipping them in the sauce. For the full recipe click here.
Satay Marinade - The sauce can also be used as a marinade. Simply cover your chosen meat in it and leave it in the fridge for a few hours or even overnight. When cooked the satay will make the meat sticky and sweet.
Satay Noodles - Simply add a few spoonfuls to the wok before the noodles go in and you will get a rich silky sauce.
Satay Dressing – Drizzle some sauce over your salad to transform it into nutty deliciousness.
Time to cook!
Thai peanut and quinoa salad
An addictive peanut sauce for a crisp, colourful, Thai-inspired Quinoa salad.
Enjoy it as a light summer dinner and pack up the leftovers for tomorrow lunch!
Thai Tofu Satay with Peanut Sauce
A vegetarian version of the popular Thai satay recipe, full of flavors and accompanied by a flavor bomb peanut sauce.
Get recipe