Hi I tried your satay sauce recipe today and it was delicious., thank you for sharing. I am having a bbq here in Germany and have invited some of my Singaporean friends. Thanks for a honest and sincere recipe, much appreciated. Will try the satay soon to go with the sauce.
Eventually I've found exactly what I want! This authentic Singapore satay sauce is not only mouth-watering, but is also a much healthier choice than the most: coconut milk/cream is not among the ingredients. Tons of thanks for sharing the recipe! Will try tomorrow.
I visited Singapore and was so impressed with the sate and sauce they served in Saté Street! Thanks to you I will be able to make this yummy sauce at home now, too!
As a hard core satay sauce junkie I have to give this recipe a try. Have been making it myself until now based on peanut butter which I might just add a tablespoon or two of anyway to this recipe because it is a very strong thickening agent and you will not have to reduce it so much.
Just made satay and sauce following your receipe. My family and I enjoyed the satay meat but not the sauce. We felt like something is missing but couldn't figure out what is it... But still lovely receipe for the chicken. It's flavourful) enough to eat it on its own without the sauce
Opps. Sorry that the satay sauce didn’t turn out good for you. Good to know that you enjoyed the satay itself though. Thanks so much for using our recipe.
Spice N' Pans thank you Roland..I used to like the prawn crackers on top and the Peanut sauce drizzled on it, all soaked into the crackers yummy Thank you for your great recipes...🇬🇧🇬🇧
does it need to be brown sugar.................or white sugar is fine???? in vietnam there are a few restaurant with satay noodle soup very tasty but it is satay noodle soup not bee hoon with satay...........so I want to know this method is work for noodle soup too or bee hoon satay only.............teochew people open it.............
Hello From the UK.. NEED YOUR HELP PLEASE...pretty difficult to get raw or roaster peanuts over here, will it be possible to use Not the smooth peanut butter but the crunchy peanut butter instead.......thank you.
In UK we can easily buy a bag of roasted, salted, peanuts, or even unsalted , salted ones will do but reduce the amount of salt you add to the recipe. Then all you have to do is grind them. Peanut butter crunchy would be ok as second choice.
Hi, Roland. Didn't expect satay from you! Nevertheless, very pleased all the same. Maybe add some grated tangy fresh pineapple and it turns into a Chinese style satay sauce. Also, I noticed you got yourself a new lean and mean blender machine. So, the cute small round one got retired? Happy weekend to you guys and the furry ones.
Singapore, Malaysia, Thailand, Brunei and Indonesia all have several versions of satay using chicken, beef, pork, goat, mutton... I hope you get to travel to these and other countries and experience many different cultures and cuisines. It's been great for me.
A quick question, i just have to put those ingredients into the blender and just blend it then it will turn into the paste? Doesnt need to add other stuff? If that’s so then where i might went wrong? Because mine dint turn into paste like yours.
That’s not a nice thing to say. Most of the Malays in Singapore immigrated from Malaysia and Indonesia in the 13th century. Also as you may know, Singapore used to be a part of malaysia until 1965. We also have many immigrants from south china as well as south india. With such diverse make up of people coming from all over Asia, it’s inevitable that our food resembles what you see in some parts of china, malaysia, Indonesia and india. In fact, this is a very tired long-drawn and unproductive argument - usually kicked up by those who didn’t know the background of SINGAPORE. Anyway peace - Satay you get in Singapore is very different from what you can get in Indonesia. That’s why we can call it SINGAPORE Satay because they are done with variation. Thanks for watching our video.
