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As this stuff pretty much always goes as soon as I make it I thought I'd share the recipe with you folk :-)
Satay sauce is suitable both as a marinade/cooking coating and as a stand alone table dip and sauce.
Traditional satay sauce uses coconut milk. I do not like coconut milk so I use ordinary milk. Personally I feel this makes a much more rounded sauce - that doesn't taste of coconut.
1 medium onion - finely chopped
3 large or 5 small cloves of garlic peeled and chopped
1 1/2 teaspoons finely chopped ginger (I cheat and use it from a jar of ginger mousse I make)
1 tablespoon olive oil (2x american tablespoon)
1/2 teaspoon fresh ground black pepper.
1 1/2 tablespoons dark soy sauce (3x US tablespoon)
3 large dessertspoons (american tablespoons) of smooth peanut butter (scoops really, don't be afraid to make big scoops :-) I end up using well over half a 340gram jar
Skimmed milk - amount varies on thickness of sauce - but probably around a pint or 1/2 litre.
Tabasco sauce to taste
1) add olive oil to medium saucepan and heat on a low setting.
2) add the oinions and garlic and cook, with stirring till the oinions start to go translucent
3) add 1/2 tsp freesh ground pepper
4) turn up the heat slightly and add the soy sauce and ginger - stir well and cook for five minutes or so stirring all the time until it resembles a dark brown mush.
5) add peanut butter and stir continuously until all the peanut butter has fully mixed with the oinion mixture
6) add a little milk while stirring and combine thoroughly before adding some more.
7) keep stirring and adding milk - turn heat up slightly - until satay sauce reaches the required consistency. I like mine thick enough to hld asoft peak - but thin enough to pour easily.
8) after adding milk keep stirring till sauce starts to thicken and boil. If yoyu add too much milk add a little more peanut butter.
9) taste and if you feel it's necessary add a little more soy sauce.
10) then add tabasco sauce a drop or two at a time - A good satay sauce should have sufficient bite to be noticeable, but should never be hot enough to burn your lips. The heat should all come on the back taste after the whole peanut/garlic/oinion part you then get the heat.
11) Satay sauce thickens considerably when cool - so if you want to use it as a warm dip make it slighlty thicker than if you want to use it as a marinade/coating.
Once made and cool satay sauce can be frozen for later use.
.To Use As A Marinade
Satay sauce is suitable as a marinade for just about everything.
1) cut your meat into 1 1/2 inch 'cubes' - or prepare your prawns, scallops etc.
2) place in a bowl and add a few tablespoons of cold satay sauce andmix well.
3) leave overnight - or for however long you have.
4) put your meat on skewers and bbq
5) IMPORTANT - spoon some warm satay sauce over the kebabs after cooking and before serving.
One of the great things about this recipe is that if you add too much milk you can just add more peanut butter a soy sauce and problem solved :-)
(ooh satay shrimp - really should look at my own recipes more often lol)
Anyway try it out and let me know what you think :-)
Curious Aardvark's Satay Sauce
Satay sauce is suitable both as a marinade/cooking coating and as a stand alone table dip and sauce.
Traditional satay sauce uses coconut milk. I do not like coconut milk so I use ordinary milk. Personally I feel this makes a much more rounded sauce - that doesn't taste of coconut.
1 medium onion - finely chopped
3 large or 5 small cloves of garlic peeled and chopped
1 1/2 teaspoons finely chopped ginger (I cheat and use it from a jar of ginger mousse I make)
1 tablespoon olive oil (2x american tablespoon)
1/2 teaspoon fresh ground black pepper.
1 1/2 tablespoons dark soy sauce (3x US tablespoon)
3 large dessertspoons (american tablespoons) of smooth peanut butter (scoops really, don't be afraid to make big scoops :-) I end up using well over half a 340gram jar
Skimmed milk - amount varies on thickness of sauce - but probably around a pint or 1/2 litre.
Tabasco sauce to taste
1) add olive oil to medium saucepan and heat on a low setting.
2) add the oinions and garlic and cook, with stirring till the oinions start to go translucent
3) add 1/2 tsp freesh ground pepper
4) turn up the heat slightly and add the soy sauce and ginger - stir well and cook for five minutes or so stirring all the time until it resembles a dark brown mush.
5) add peanut butter and stir continuously until all the peanut butter has fully mixed with the oinion mixture
6) add a little milk while stirring and combine thoroughly before adding some more.
7) keep stirring and adding milk - turn heat up slightly - until satay sauce reaches the required consistency. I like mine thick enough to hld asoft peak - but thin enough to pour easily.
8) after adding milk keep stirring till sauce starts to thicken and boil. If yoyu add too much milk add a little more peanut butter.
9) taste and if you feel it's necessary add a little more soy sauce.
10) then add tabasco sauce a drop or two at a time - A good satay sauce should have sufficient bite to be noticeable, but should never be hot enough to burn your lips. The heat should all come on the back taste after the whole peanut/garlic/oinion part you then get the heat.
11) Satay sauce thickens considerably when cool - so if you want to use it as a warm dip make it slighlty thicker than if you want to use it as a marinade/coating.
Once made and cool satay sauce can be frozen for later use.
.To Use As A Marinade
Satay sauce is suitable as a marinade for just about everything.
1) cut your meat into 1 1/2 inch 'cubes' - or prepare your prawns, scallops etc.
2) place in a bowl and add a few tablespoons of cold satay sauce andmix well.
3) leave overnight - or for however long you have.
4) put your meat on skewers and bbq
5) IMPORTANT - spoon some warm satay sauce over the kebabs after cooking and before serving.
One of the great things about this recipe is that if you add too much milk you can just add more peanut butter a soy sauce and problem solved :-)
(ooh satay shrimp - really should look at my own recipes more often lol)
Anyway try it out and let me know what you think :-)
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