Sate stalls
Kuah kacang on the side and our perapan on the meat. Many stalls warm the peanut sauce with a splash of water before service to loosen it.
Kuah kacang · sauces · perapan
Satay sauce supplier for stalls, caterers & kitchens
Daging Segar is a halal satay sauce supplier in Kuala Lumpur and Selangor. We make kuah kacang, black pepper sauce, garlic kebab sauce, rendang paste and sate perapan in our own halal kitchen, pack them in 1 kg and 5 kg tubs, and deliver them with your meat orders across the Klang Valley.
Halal kitchen1 kg · 5 kg tubsDelivered with your meat
Ask any sate seller and you will hear the same thing: customers come back for the kuah kacang as much as for the meat. As a satay sauce supplier, our job is to give you a sauce that tastes the same in every tub, so your stall tastes the same every night. Our kuah kacang starts with roasted groundnuts, chilli and gula Melaka, cooked down until it is thick enough to cling to the stick instead of running across the plate.
We make four house sauces and one marinade paste, all in the same halal kitchen that cuts and marinates our meat. That means you can order your sate cubes, your perapan and your peanut sauce from one supplier, on one invoice and on one truck. Our black pepper sauce uses coarse-cracked Sarawak pepper for steak and burger stalls. The garlic kebab sauce is a creamy toum-style sauce made without egg. Rendang paste brings kerisik, galangal and chilli for rendang and kenduri cooking, and our sate perapan paste, built on turmeric, lemongrass and cumin, lets you marinate your own cubes the way we do.
Every sauce comes in 1 kg tubs for small stalls and home cooks, and in 5 kg tubs for busy stalls, caterers and restaurants. Tubs are sealed, labelled with batch and pack date, and travel with your meat on our refrigerated trucks. Order by 6 pm and we deliver the next day across Kuala Lumpur, Selangor and the Klang Valley.
Specifications
Our sauces and pastes
All made in our halal kitchen in Selangor. Every sauce comes in the same two tub sizes.
| Sauce | Main ingredients | Tub sizes | Pairs with |
|---|---|---|---|
| Kuah kacang | Roasted groundnut, chilli, gula Melaka | 1 kg · 5 kg | Sate daging, sate kambing, nasi impit, ketupat |
| Lada hitam (black pepper) | Coarse-cracked Sarawak black pepper | 1 kg · 5 kg | Steak, burgers, chops, western stalls |
| Garlic kebab sauce | Toum-style garlic sauce, egg-free | 1 kg · 5 kg | Kebab, shawarma, nasi arab, wraps |
| Pes rendang | Kerisik, galangal, chilli | 1 kg · 5 kg | Rendang daging, rendang kambing, kenduri |
| Sate perapan | Turmeric, lemongrass, cumin | 1 kg · 5 kg | Marinating your own sate cubes |
What to cook
Where each sauce earns its place
Kebab & shawarma
The garlic sauce is what customers remember. Spread it thin on the bread, then add more on top of the meat.
Western & burger stalls
Black pepper sauce over a lamb chop or a 150 g patty turns a plain plate into a menu item you can price higher.
Caterers & kenduri
A 5 kg tub of rendang paste keeps one big pot tasting the same from the first guest to the last.
Home cooks
1 kg tubs fit easily in a home fridge and cover a family BBQ or a Hari Raya open house.
Daging Segar
Pairing and storing our sauces
A quick guide to which sauce goes with which meat, and how to keep your tubs at their best.
Which sauce with which meat
| Meat | Sauce | Tip |
|---|---|---|
| Sate daging or sate kambing | Sate perapan, then kuah kacang | Marinate the cubes before skewering, and serve the peanut sauce warm. |
| Kebab doner, shawarma strips | Garlic kebab sauce | Add a little black pepper sauce for customers who like it spicy. |
| Burger patties, steaks, lamb chops | Lada hitam | Spoon it on just before serving so the crust stays crisp. |
| Beef or lamb for rendang | Pes rendang | Brisket, chuck and shank hold up best to the long, slow cook. |
Storage tips
- Store unopened tubs as stated on the label, and check the date on the tub before use.
- Refrigerate every tub once it is opened and keep the lid closed.
- Always scoop with a clean, dry spoon or ladle. Water and food crumbs shorten a sauce's life.
- At the stall, decant what you need for the night into a smaller container instead of opening the big tub again and again.
- Never pour leftover sauce from a serving bowl back into the tub.
- If a sauce smells sour or shows any mould, throw it away.
Halal & cold chain
Made in the same halal kitchen as our meat
Every sauce and paste is cooked and packed in our own halal kitchen in Selangor, the same kitchen that cuts and marinates our beef and lamb. Certificates are shown to trade customers on request. Tubs are sealed, labelled with batch and pack date, and travel with your meat on refrigerated trucks.
0–4 °C−18 °C5:30 am
Questions
Common questions
Can I add sauces to my meat order?
Yes. Most customers add tubs to their regular meat delivery, so the sauce arrives on the same truck and on the same invoice.
Is the kuah kacang spicy?
It has a gentle chilli warmth balanced by the sweetness of gula Melaka. Add sambal or chilli at your stall if your customers like it hotter.
Does the garlic sauce contain egg?
No. It is a toum-style garlic sauce made without egg.
Which tub size should I choose?
1 kg tubs suit home cooks, small stalls and trying a sauce for the first time. Busy stalls, caterers and restaurants usually go for 5 kg tubs.
Can I use the sate perapan on other meats?
It works on any sate meat, but we balanced the recipe for beef and lamb.
How long does a tub keep?
It depends on the sauce, so check the date on the tub. Once opened, keep it refrigerated and use a clean spoon every time.
More from Daging Segar
Other products
Get the sauce that brings them back
Tell us which sauces, which tub size and your area. We will WhatsApp you this week's price list for sauces and meat.