Peanut Sauce

Peanut Sauce

Accompaniment to Sate Ayam
Author Dave


  • 2 tsp oil
  • 2 birds-eye chilies
  • 3 cloves garlic minced
  • 200 g unsalted peanuts dry roasted and skinned
  • 1/2 tsp salt
  • 3 Tbsp palm sugar or brown sugar
  • 250 ml hot water


  • Heat the oil in a small saucepan.
  • Cook the chilies and garlic over low to medium heat, stirring frequently until soft, about 5 minutes.
  • Put into a food processor with the peanuts, salt, kefir lime and palm sugar or brown sugar, and process briefly so that the peanuts are still chunky.
  • Add the hot water and process briefly to make a thick sauce.
  • Transfer to a serving bowl.