I always crave satay during the summer months. Maybe it’s because we have done most of our Asia travel at this time of year or perhaps it’s because it’s just so yummy.
- 2 tsp oil (peanut)
- 1/2 onion finely chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp tumeric
- 1/4 tsp chilli flakes
- 1 clove garlic crushed
- 2 Tb soy sauce
- 2 Tb brown sugar
- 2 Tb water plus more if needed
- 1 Tb lemon/lime juice
- 1 cup coconut cream
- 1/2 cup roasted peanuts ground*
- Fry onion until soft.
- Add spices and heat until fragrant (about 1 minute). Then add the crushed peanuts and stir until they are toasted with all of the spices.
- Finally add the garlic, soy, brown sugar, water and lime then simmer for 5-10 minutes until the sauce comes together and reduces slightly. If the sauce is too thick just mix some extra water in 1 Tb at a time until you achieve the desired consistency.
Serve with grilled meats, on burgers, or with a fresh crunchy Gado gado salad.
Tips and tricks
At the final stage you can adjust the sauce to your liking. More chilli if you like it spicy, coconut cream if you like it creamier, peanuts if you want a thicker sauce etc. Depending on what you want to use it for you may want to use less soy sauce or brown sugar.
This recipe freezes well.
* I use a bullet to grind the peanuts. Alternatively you can use cashews or almonds or a quality peanut butter.