How to Make Quick Peanut sauce (Satay, shumay)

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Before you jump to Peanut sauce (Satay, shumay) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won't be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is definitely something we can all do, without difficulty. Typically, all it will take is a little common sense.

We hope you got insight from reading it, now let's go back to peanut sauce (satay, shumay) recipe. You can cook peanut sauce (satay, shumay) using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Peanut sauce (Satay, shumay):

1. Take 700 gr of Red/pink peanut (fried, set aside and blends) or 100% peanut butter (I used Meridien or My protein).
2. Provide 15 of garlics (peeled).
3. Provide 8 of shallots (peeled).
4. Prepare 20-25 of Thai chilly (omit if you not into spicy).
5. Provide 20 of red chillies (used less, or dont used the seed if you don't fancy spicy).
6. Take 10 of candle nuts (fry without oil before used, so its a bit burn) & sliced.
7. Take 250-300 gr of palm/coconut sugar.
8. Get 4 tsp of himalayan salt (add more when need it, ONLY in the end).
9. Provide 4 tsp of Knorr powder chicken stok (optional).
10. Prepare 3 tsp of sugar.
11. Take 8 tsp of Tamarind paste (can be subtitute with lemon) - I mixed mine in this as my tamarind is not enough.
12. You need 2 litre of water.
13. Take 5 of tbps oil.

Steps to make Peanut sauce (Satay, shumay):

1. Sliced garlics, shallots, candlenuts, chillies. In a hot wok, put some oil and fry till fragrant, put aside till warm. blends till smooth with blender (half my chili already been blends. So Iam not frying this).
2. Heat wok on high, using the same oil, and stir fry step 1, lower the heat to medium to low, stirred frequently. This will take about 5-10 minutes, the colour should change and you can see the oil start to separated..
3. Then put the blend peanut, mix well, add the palm sugar, sugar, tamarind, salt, and knorr. Mix well and add the water. This will be very watery now..
4. In medium heat, leave this for about 30 minutes to check, you can stir once in a while just to make sure it's not burn. Put on low heat and Leave it another hour. You will see oil start to comes and it will be quite bubbly. you can close the pan with something to avoid splash. First pictures is after an hour..
5. In about 3hr (depend how big is your batch), you can see its really thicken,this is when you taste and see if you need anymore lemon, salt or anything. This peanut sauce should have spicy, sweet, soury, salt taste all in one..
6. Leave it cool, when its cold, we can start put this in the plastics or tub in portion, and ready to be used or freeze..

It absolutely does not taste like shoe leather. Chicken satay is not peanut sauce chicken. It is supposed to have a curry flavour from the marinade. Serve with chicken or vegetable skewers for a starter or party nibble. Authentic and spicy peanut sauce with rich taste.

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