sharing recipes from one generation to the next
Hot, spicy and fragrant, sweet, salty and crunchy, all these words describe my peanut satay sauce. BBQ season calls for plenty of meat saucing options. Mustard and ketchup are OK for pedestrian palates while I prefer homemade tomato relish, kasaundi and mango chutney on basic barbecued meats. Diced pork, chicken and beef, threaded on bamboo skewers can be marinated in a light seasoning of ginger, garlic, chilli, soy and peanut oil. After grilling on the barbie, satay skewers are delicious served with peanut satay sauce.
3 cloves garlic
3 cm root ginger
2 teaspoons sambal oelek
3 spring onions white end only
2 tablespoons peanut oil
1 cup salted roasted peanuts
2 tablespoon peanut butter
2 tablespoons light soy
1 1/2 teaspoons brown sugar
1 large lime
1/2 teaspoon Chinese 5 spice powder
1/2 cup light coconut milk
½ cup Water
Peel the ginger and garlic, then roughly chop. Use about 10cm spring from the root up the stem, trim, wash and slice. Process the onion, ginger, garlic, chilli sambal and peanut oil to a paste. Heat a heavy based pan then add the paste and sauté until it becomes very aromatic.
Add the peanuts, peanut butter and coconut milk. Stir to combine, then add the soy, lime juice, sugar and 5 spice powder. Stir gently over a low heat. This the satay sauce to the desired consistency with a little water, then adjust the salt, sugar and pepper balance to taste.
I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!
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