D Arenberg AUG22 0041 web
27, September 2022

d'Arenberg's Singapore Circus Peanut Satay Recipe

Jamie Steele, Head Chef, carefully crafts this peanut satay sauce as part of the vibrant South-East Asian inspired menu at d’Arenberg Cube's new restaurant, Singapore Circus.

Use as a dipping sauce, for serving over meat/vegetables or as a stir-fry sauce.
Preparation time: 1 hour


  • 3 tbs Coconut Oil
  • 100g Shallots, diced
  • 25g Turmeric
  • 25g Galangal
  • 25g Ginger
  • 25g Lemongrass
  • 50g Garlic
  • 1 Star Anise
  • 1 Cinnamon Quill
  • 2 Bay Leaves
  • 6 Cloves
  • 1tsp Coriander Seeds
  • 1 tbs Cumin, ground
  • 80g Palm Sugar
  • 250mL Coconut Milk
  • 250mL Coconut Cream
  • 100g Peanut Butter
  • 60ml Soy Sauce
  • 25ml Kecap Manis (sweet soy)
  • 80g Crushed Peanuts


  1. Peel and dice shallots, set aside
  2. Peel turmeric, ginger, garlic and galangal. Blend to a fine puree along with the lemongrass, set aside.
  3. Heat coconut oil in a heavy based saucepan and gently cook down shallots for 10 minutes, making sure you don’t get any colour on them. * You know they’re ready when they crush between your thumb and fore finger.
  4. Add blended paste to the pot and continue to cook out on a medium flame for 10-15 until fragrant. Be careful not to get too much colour or let the mixture stick.
  5. Add star anise, cinnamon, bay leaves, cloves and coriander seeds to the pan and toast in the paste for 5 minutes.
  6. Add the ground cumin and palm sugar. Let the pam sugar melt out and caramelise slightly.
  7. Deglaze the pan with the coconut cream and milk, stir into the paste and place on the lowest flame possible.
  8. Add your peanut butter, soy sauce, kecap manis and leave to simmer for 30 minutes on low, stirring often to avoid sticking.
  9. Remove bay leaves, cinnamon and cloves, then blend with stick blender to form a smooth sauce.
  10. Finish with toasting the peanuts until lightly golden and adding them to your sauce while still hot.
  11. Enjoy!

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