Balinese Peanut Satay

A sauce that is Bathe worthy

When i visited Bali earlier in the year i learnt how to make this exact recipe by a gorgeous family at a cooking class in Ubud. And oh my giddy aunt it is delicious! Peanut Satay is again, one of my favourites. This sauce is one that i would bathe in with Roti in one hand a chicken kebab in the other. 

When you do make this recipe, which i know you will because lets face it.. who doesn't love Satay? Please listen to the recipe when it says use a "sweet chili". Do not do what i did and put your hand into the freezer and grab any red chili.. which leads to  handy tip #2: When freezing chilies, put them in a snap lock bag and label how hot they are OR taste test the tip of the chili to test the heat, this was my mistake. When i went to make my paste in my Mortar and Pestle i used a chili from the freezer (which is great) but... it was a very hot chili which ended up grounded its heat into my deliciously roasted peanuts.... Luckily i managed to adjust the heat with 2 cans of coconut cream and a truck load of Palm sugar. 

Of course using the amazing array of fresh produce found in Ubud, anything is bound to taste out of this world. New Zealand is known for our Beef and Lamb and delicious produce but Asian ingredients.. not so much. In saying that i managed to re create the yummy recipe with a couple of minor tweeks and alterations. Check out the recipe below on how to make your own Satay that'll make you say YAY! .... lame joke. apologies. 

Peanut Satay

Saus Kacang


  • 100g peanuts ( skin on)
  • 3 cloves garlic
  • 2 shallots
  • 2 Tbsp palm sugar
  • 1 Tbsp sweet chilies
  • Squeeze 1/2 lime juice
  • 1 Tbsp sweet soy
  • 1 C vegetable stock
  • 2 Tbsp coconut Milk
  • 2 Tbsp ginger
  • salt and pepper to taste


Fry the peanuts until golden brown, leave to cool and drain off any excess oil.

Grind the Sweet chillies, garlic, shallot, palm sugar, ginger and peanuts. grind until mix becomes a paste.

Place the peanut paste in a hot pan with a little oil and cook for a minute. Add stock and Coconut cream to add a richer taste.

Add sweet soy to the peanut sauce to taste and bring to the boil.

Simmer peanut sauce until thick and season with salt and pepper then squeeze with lime juice.

This recipe serves many people. It pairs well with Beef or Chicken or just eat it by the spoon full like I do! 

Tweeks : If you don't have Palm Sugar use Brown Sugar, it has a similar taste and is always found in the basic pantry. If you don't have a Mortar and Pestle a food processor works just as well but I highly suggest investing in one, they are always half price at Farmers and lets face it, its more fun bashing peanuts then flipping a switch!  This recipe keeps well in the fridge for 2-3 days. 


Jods x