Maybe it’s because we have done most of our Asia travel at this time of year, or perhaps it’s because satay is so yummy, but when Summer rolls around I crave satay. Satay sauce on grilled meats and fresh salads, on burgers, small portions kept on standby in the freezer ready to add a little pizazz to a midweek Summer meal. This Satay sauce is nothing like the bottled stuff.
Super Tasty Satay Sauce
- 2 tsp oil (peanut)
- 1/2 onion finely chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1/4 tsp chilli flakes
- 1 clove garlic crushed
- 2 Tb soy sauce
- 2 Tb brown sugar
- 1 Tb lemon/lime juice
- 1 cup coconut cream
- 1/2 cup roasted peanuts ground*
- 2 Tb water plus more if needed
- 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. Alternatively, use in a stir fry.
Tips and tricks
- At the final stage, you can adjust the seasoning 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.
- I use a bullet to grind the peanuts but you can use a mortar and pestle, blender or save time by using a quality peanut butter.
- Try with cashews, almonds or even sunflower seeds for a nut-free version.
- This recipe freezes well.