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Satay sauce, sometimes known as peanut sauce, is an Indonesian sauce made from ground roasted or fried peanuts, and is used widely in cuisines all over the world. Peanut sauce is traditionally used alongside chicken, meat and vegetables, adding endless flavour to grilled skewered meat, such as chicken satay skewers. It can also be poured over vegetables, used as a salad dressing or as a dipping sauce.
The main ingredient in satay sauce is ground, roasted peanuts, for which peanut butter can also work as a substitute.
Several different recipes for satay sauce exist, resulting in a variety of flavours, textures and consistency.
A typical Indonesian satay sauce contains ground roasted peanuts or peanut butter, coconut milk, soy sauce, tamarind, galangal, garlic and an array of spices.
Other possible ingredients are chilli peppers, sugar, fried onion and lemongrass.
This recipe from Kitchen Sanctuary is designed so the sauce can be reheated by placing it in a a pan and reheating on the hob while stirring.
The oil will separate from the peanut butter and coconut milk as it cools down, but it’s nothing a good mix with a wooden spoon won’t fix.
This easy and simple recipe takes just 10 minutes to make and makes a great dip for chicken, pork or vegetable skewers.
The satay sauce can also be made ahead of time, cooled and covered in the fridge for up to two or three days.
How to make satay sauce
For this recipe, you will need:
- 3 heaped tablespoons smooth peanut butter
- 1 tablespoon dark soy sauce (use Tamara for a gluten free alternative)
- 1/2 tablespoon chilli flakes or red pepper flakes
- 1 tablespoon fish sauce (substitute with vegetarian fish sauce if necessary)
- 200ml coconut milk from a tin
- 1 tablespoon light brown sugar
- 1/2 tablespoon ground coriander
- Juice of 1 lime (roughly two tablespoons)
- 1/2 teaspoon of sesame seeds
- 1 tablespoon finely chopped roasted peanuts
- 1 tablespoon fresh coriander
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Start by placing all of the satay sauce ingredients except for the lime juice into a small pan.
Heat over medium heat whilst constantly stirring with a wooden spoon.
The sauce will look thin at first, then as it comes close to boiling point, it will begin to thicken up.
Don’t let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened.
Turn off the heat and stir in the lime juice.
Transfer the sauce to a serving dish and enjoy!
If you like extra toppings, add sesame seeds, chopped peanuts, chilli flakes and fresh coriander just before serving.
You can enjoy the satay sauce hot or cold, it’s delicious either way.
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