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Hi ladies, just wondering how you all make your satay sauce? It's not something I usually make due to it being high calorie :redface: but I really feel like and the ones I have ever had out of a jar (at other peoples houses) have not really been that great. Thanks :p
I have both a vego that I make for my vegan friends and a non vego one that has fish sauce in it :)
They aren't "peanut butter" style they are traditional mortar & pestle style. Is that what you are after?
I use Taylors brand jar
oooh I have no idea, but now I feel like satay!
Will keep an eye out.
for a peanut butter type one i just just put coconut cream, peanut butter and bit of garlic and curry powder in a saucepan and cook until it thickens i just do it to taste.
or i buy the fountain brand satay sauce lol
This is my vegetarian recipe and my fave recipe :)
:
Ingredients:
½ lb peanuts
1 ½ Tbsp tamarind pulp
6 Tbsp sugar
2 cups of water
6 Tbsp oil
Salt to taste
_________
Spice Paste
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8 dried chilies, soak in warm water
2 stalks chopped lemon grass, use only the bottom 3 inches
2 tsp thinly sliced galangal
3 cloves garlic
1 tsp cumin powder
1 tsp coriander powder
Preparation:
Tamarind pulp
Soak the tamarind in 2 cups of water. Use only the juice, discard the pulp and seeds, if any.
Peanuts
Without using any oil, roast the peanuts in a frying pan or wok over low heat until they are brown and fragrant. Allow them to cool before removing as much of the peanut skins as possible.
Put the peanuts in a blender and whizz on a low setting until coarsely ground. Put aside.
Spice Paste
Remove the dried chilies from the water, cut the top off, remove the seeds and slice. Put all the ingredients for the spice paste into a blender and grind into a fine paste. If the ingredients are too dry and you have trouble grinding, add 1 Tbsp oil.
Heat 6 Tbsp of oil on low heat in a pot. Saute the spice paste until it turns and golden brown and fragrant.
Add the ground peanut and the tamarind juice. Cook on low heat while stirring frequently so that the sauce does not stick to the bottom of the pot. Add some water if the satay sauce becomes too thick and hard to stir.
Cook for about 45 minutes or until a reddish chili oil rises to the top of the pot. The satay sauce should have a rich, dark red color with a thick consistency.
Note: The amount of sugar specified in this recipe is only a guide. You can adjust it depending on your taste. The layer of oil can be removed after cooking without affecting the taste of the satay sauce.
An Extra Note: If you feel that the sauce is not spicy enough, increase the amount of dried chilies. If you are already midway through the cooking, a shortcut method is to soak the extra dried chilies in hot water. After 5 minutes, cut the tops off, remove the seeds and cut into tiny slices. Add them to the satay sauce in the pot and simmer for at least 15 minutes. Another shortcut is to use fresh chilies. The bird’s eye chilies will help to spice up your satay sauce quickly.
Ohhh Rouge that sounds so yummy, I think I will make that one.
Party-of-five your's sounds a bit quicker with a coconut flavour to it which will also be great to try
Feeb Taylors is a good brand, I will remember that one if I'm not feeling like cooking ;)
Kim I know! Hope you have the ingredients in your pantry lol
Thanks again girls :)
My recipe is:
2 cloves garlic
1tbsp (you can add more to taste if you like) Thai curry paste (I'm lazy lol)
Fry this together with 1 sliced onion and 500g chicken/beef (whatever you're using) until the meat is sealed.
Then add:
40ml coconut milk
1tbsp crunchy peanut butter
1 tin of satay sauce (you can get it from the asian section of Woolworths)
Mix it all together until combined, bring to the boil and then simmer until the meat is cooked through (about 20mins depending on the size of the strips/chunks).
HTH :) It's a good 'throw-together' meal on slack nights, you can vary the amounts to taste/whatever you have on hand, and they're inexpensive products but give a more authentic taste than a jar of Kan-Tong or similar.