Balinese Peanut Sauce or Satay Sauce a Basic Thermomix Recipe

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Each time we take a family holiday I enrol in as many cooking classes as possible. We visit Bali often, so consequently, I have a number of different peanut sauce recipes! Our most recent trip to Bali was last week and I think I have finally found my favourite peanut sauce recipe.

Thermomix Satay Sauce

Thermomix Satay Sauce

We had been staying at a quiet location with cute thatched beach huts in Candidasa when I noticed Le Zat Beach restaurant nearby. Le Zat actually means delicious. We enjoyed a gorgeous evening meal in the restaurant watching the waves and the sunset. True to the name, Le Zat was delicious and the satay sauce was everyone’s favourite. I discovered the restaurant held cooking classes and quickly enrolled myself for the following day.

Thermomix Asian Peanut Sauce

Balinese Peanut Sauce

Julie Carlyle
This is a family favourite recipe that no child or adult can resist. Adjust the chilli to suit your own tastes.
4.75 from 4 votes
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course Condiment, Main Course, Sauce
Cuisine Asian, Balinese
Servings 10 people
Calories 147 kcal


  • 200 gm beer nuts (salted) see notes
  • 5 gm fresh ginger or aromatic ginger if available
  • 10 gm garlic
  • 1 red chilli deseeded for mild heat
  • 1 small red chili *optional for medium heat if required
  • 5 gm shrimp paste see notes *optional omit for vegetarian & vegan
  • 15 gm vegetable oil
  • 35 gm palm sugar see notes
  • 25 gm fresh tomato
  • 2 kefir lime leaves
  • 20 gm deep fried shallots see note
  • 10 gm lime juice
  • 250 gm water


  • Add the nuts to the TM Bowl. Mill 3sec/Speed 8. (Reserve in a bowl for later)
  • Place the ginger, garlic, oil, shrimp paste, hot chili (if using), and long chili in the TM bowl. Chop 3 sec/Speed 9. 
  • Scrape down the bowl. Cook 3 min/Varoma/Speed 1.
  • Add the palm sugar, deep fried shallot, tomato, lime juice, lime leaves, reserved milled peanuts and water. Blend 10 sec/Speed 8.
  • Scrape down TM bowl if necessary. Blend 15 sec/Speed 8.
  • Scrape down TM bowl. Take a look at the consistency. If you want a smoother peanut sauce. Blend 10 sec/Speed 8
  • If you want a thinner sauce, add a little bit more water or lime juice to taste.
  • The sauce can be served hot or cold. If you want a cooked hot sauce heat 4 min/Varoma/Speed 3. You may need to add extra lime juice or water once the sauce is cooked.


This peanut sauce or satay sauce, as it is also known can be served hot or cold but it will need extra water if it's heated.
If you want a thinner sauce, add a little bit more water or lime juice to taste. For a crunchier texture reduce the final blending time by 5 seconds. For a smoother sauce increase the blending time by 5 seconds.
*Omit shrimp paste for a vegetarian version.


Serving: 25gCalories: 147kcalCarbohydrates: 7gProtein: 6gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 113mgPotassium: 194mgFiber: 1gSugar: 2gVitamin A: 105IUVitamin C: 13.9mgCalcium: 24mgIron: 0.6mg
Keyword Balinese Recipes, peanut sauce, Satay sauce, sate sauce
Tried this recipe?Let us know how it was!

The whole family were looked after whilst I attended the class. Brett and the children were free to use the pool.  With the family busied, I was able to learn the art of producing six delicious Balinese recipes. Dewa Alit, the restaurant chefs’ taught me the secret behind all the dishes we had enjoyed the previous night. After I completed each course the family were invited down to a table on the beach to sample my cooking.

Balinese Peanut Sauce

Balinese Peanut Sauce

They would then head back off to the pool and let me continue cooking the next course.

Making the recipe by hand with a mortar and pestle is a real bicep workout but happily, I had help. Thankfully making the dishes at home is simple with food processors and blenders.  The instructions I have given are for the Thermomix as this is the simplest method.

Thermomix Asian Peanut Sauce

Thermomix Asian Peanut Sauce

Tips – Balinese Peanut Sauce or Satay Sauce Ingredients

  • Beer Nuts -In Bali they use raw beer nuts for this sauce. First, the nuts are deep fried in oil until golden. The nuts are then removed with a slotted spoon, sprinkled with salt and left to cool. The Australian shortcut here is to use any Beer Nuts with the dark shell still on. They’re available from any supermarket. If buying salted, just shake some of the salt off and keep all of the beer skins on to use in the sauce. If you can’t find beer nuts, just use peanuts, they’re exactly the same only shorter.
  • Dried Shrimp paste – This ingredient is often a hard paste or solid cube. Before it can be used it is customary to heat it directly on the flame or fry it off in oil.
  • Palm Sugar – The palm sugar I see in Australia is a pale beige colour. In Bali, it is dark brown and rich looking. If you cant find a dark palm sugar just use coconut blossom sugar or brown sugar.
  • Fried Shallot – These are purchased as a crisp chip-like product in the Asian section of every supermarket. You can deep fry your own french eschallot until brown for a similar effect, but most places simply purchase the commercial variety.

During the cooking class, the peanut sauce was used in a Gado Gado recipe and also as a dipping sauce for  Sate Ayam (grilled chicken skewers). Since arriving home I have already made the Gado Gado again, although I added some fresh asparagus to the dish as it looked so nice.

Balinese Gado Gado

Balinese Gado Gado

I had a fabulous time with Chef Dewa Alit. We made 5 dishes together in the most tranquil Balinese setting. I have included a destination link to LeZat in this story because I really feel that this was one of my favourite experiences of this Balinese holiday. The location is quiet, the class is conducted near the water’s edge and the chef and staff were so friendly.

LeZat Restaurant Candidasa Bali

LeZat Restaurant Candidasa Bali

If you’re ever looking to get out of the tourist locations and take a look at the quieter side of Bali I would thoroughly recommend Candidasa and LeZat Restaurant. Oh… and there’s accommodation onsite.

Don’t forget to pin this recipe for later!

Basic Peanut Sauce Pin Me

Basic Peanut Sauce Pin Me

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7 thoughts on “Balinese Peanut Sauce or Satay Sauce a Basic Thermomix Recipe”

  1. Therese-Marie DE RUITER says:

    5 stars
    This is a really really good satay sauce!! thank you for sharing.

    1. Julie Carlyle says:

      Hi Theresa,
      I’m so pleased you enjoyed the recipe. 😊 Thanks so much for coming back and letting me know 😊

  2. SunniCC says:

    4 stars
    I’ve just whipped this up but I don’t see where to use the 2 kefir lime leaves. We will be having this heated tonight with chicken skewers and cannot wait!

    1. Julie Carlyle says:

      So Sorry Sunni, just roughly chop the lime leaves and add them with the tomato and lime juice. I edited the recipe to fix the error.

  3. anne says:

    5 stars
    I really like this sauce thanks for taking the time to share

    1. Julie Carlyle says:

      Thanks so much Anne 🙂

  4. Fiona says:

    5 stars
    This looks so good

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