Satay sauce is one of the easiest ways to spice up any meal. Also known as peanut sauce, it great to accompany chicken, beef, fish, vegetables and noodles.
Satay sauce is quick and simple to make and tastes authentic when you make it from scratch, unlike some watery and peanut butter tasting store bought versions.
There are many different recipes for satay sauces that use different Asian influences and ingredients, however a favourite of mine is Indonesian based as it has a beautiful sweet and sour balance and is rich in flavour.
This sauce is great to make when you are in a hurry and don’t know what to make for dinner or to impress last minute guests.
Once you have the basics of this sauce feel free to add more spice or adjust the sweetness, saltiness and sourness to compliment your dish.
6 tablespoons crunchy peanut butter
1/2 cup water
1/2 cup coconut milk
1 garlic clove, minced
2 teaspoons palm sugar, grated (or caster sugar)
2 tablespoons dark soy sauce
1/2 teaspoon sambal oelek (or chilli paste or fresh chilli chopped)
2 teaspoon lemon juice
1/2 tablespoon vegetable oil
In a large saucepan add the oil and garlic. Place on a medium heat and allow the garlic to release its aroma. You don’t want the garlic to become brown. When the garlic is soft add the peanut butter, water and coconut milk. Stir to combine.
Remove from the heat and stir in the palm sugar, soy sauce, sambal oelek, salt and lemon juice.
You may need to add some more water or coconut milk to get a desired consistency.
Check for seasoning and adjust accordingly.
Store in an airtight container in the refrigerator.