It wasn’t long after Saté Kampar opened on East Passyunk Avenue that customers started asking owner-chef Angie Branca if they could buy the sauces that infuse her Malaysian skewers and other dishes. Now, after at least a year of testing the recipes, bottles of her chili and peanut sauces are available for purchase.
Branca uses no preservatives, so making sure the sauces had good shelf lives was key, she said.
The sambal, or Malaysian chili sauce, is rich and deliciously savory, made with shallots, ginger, galangal, lemongrass, and tamarind. It works on grilled meat or fish, or as a hot condiment added to other dishes.
The kuah kacang sauce, made from ground peanuts and the same spices as the chili sauce, also includes hints of coriander, cumin, and fennel. It has a spicy, crunchy, and slightly sweet taste, with a touch of chili oil floating on top. It can be used as a dipping sauce, on grilled meat, over rice, or even as salad dressing.
“In our cuisine, we use it almost as a gravy,” Branca said.
The sauces are available at Saté Kampar and at Green Aisle grocery stores.
Saté Kampar’s kuah kacang and sambal sauces, $7 and $6, respectively; 1837 E. Passyunk Ave. Green Aisle grocery stores, 1618 E. Passyunk Ave. and 2241 Grays Ferry Ave.; greenaislegrocery.com.