First of all, we’re going to list the ingredients you need to make satti sauce:

• ½ cup siling labuyo or catumbal
• 5 thumb size ginger pieces
• 4 thumb size turmeric
•  1 fist size onion bulb
• 6 leaves of oregano, or 1 tsp oregano powder
•  2 tbsp oil
• ½ tsp shrimp paste
• 1 tomato
• ½ cup corn starch
• ½ cup flour
• 1 ½ cup sugar
• 1 tbsp salt
• 15 g Anito powder
• 3-4 chicken cubes
•  ¼ cup coconut milk
• 1 tsp peanut butter
• 2 tsp curry powder
• 2 inches taro root

Now let’s get down to business and give you the recipe for satti sauce:

1.  Boil water 6 quarts.
2. Add taro root to it.
3. Add 3-4 chicken cubes, ¼ cup coconut milk and 2 tsp curry powder to it.
4. Keep stirring while the mixture boils.
5. Blend together ½ cup siling labuyo or catumbal, 5 thumb size ginger pieces, 4 thumb size turmeric, 1 fist size onion bulb and oregano. You may add a little water to begin the blend.
6. Mix ½ cup corn starch, ½ cup flour, 1 ½ cup sugar, 1 tbsp salt and 15 g Anito powder, add water and stir until the mixture is free of lumps.
7. Sauté tomato and shrimp paste with a little oil, and then add the mixture of siling labuyo or catumbal, ginger, turmeric, onion and oregano to it. Keep sautéing until the mixture becomes partially dried.
8. Pour this mixture into the water that has boiled
9. Stir and add coconut milk.
10. Add the mixture of corn starch, flour, sugar, salt and Anito powder to it.
11. Add water until you reach the desired consistency.
12.  Let it cook for 20 minutes on medium flame.
13. Keep stirring frequently to avoid any sticking on the pot.
14. If you want the sauce to be less thick, you can add water.
15. Let it cool for 2 minutes and then serve.
16. The satti sauce you have made this way can be refrigerated for later use. You need to microwave it for 3-4 minutes whenever you want to use it.