Satay Sauce - Dipping Sauce
Discussion
Evening all,
I know there are recipes on-line but they all appear rather hard work. Does anyone have a full proof, hopefully idiot proof recipe that obviously includes peanut butter but none of the apple cider vinegar and other overly complicated ingredients that these recipes include?
Ta in advance.....
I know there are recipes on-line but they all appear rather hard work. Does anyone have a full proof, hopefully idiot proof recipe that obviously includes peanut butter but none of the apple cider vinegar and other overly complicated ingredients that these recipes include?
Ta in advance.....
Rick Stein's peanut sauce recipe. Quoted/adapted here (scroll down):
http://www.abercrombieandfeast.com/?p=1182
http://www.abercrombieandfeast.com/?p=1182
You don't need to faf about too much for satay chicken.
Here's my recipe I made for Xmas Eve.
Chicken.
Bite size pieces of chicken breast. Marinate them in Thai green curry paste either in a bowl or brush on when the bits are threaded on the bamboo skewers.
Don't forget to soak the skewers in water first and chuck them in a hot oven till they look done. 15-20 mins should do and I have a tin that the skewers fit on perfectly so the chicken doesn't sit in any water and boil.
Sauce
You need to make this like a Roux.
A little bit of sesame oil in the saucepan and fry some birdseye chilli's and garlic to taste. Obviously, don't burn the garlic.
Keep the heat low and add a small jar of crunchy peanut butter.
This will get warm and start to melt.
Slowly add a tin of full fat coconut milk, stirring it in a bit at a time so it doesn't go all lumpy.
I also add a couple of spoonfuls of the green curry paste when its all mixed in.
Seems to work quite well.
Here's my recipe I made for Xmas Eve.
Chicken.
Bite size pieces of chicken breast. Marinate them in Thai green curry paste either in a bowl or brush on when the bits are threaded on the bamboo skewers.
Don't forget to soak the skewers in water first and chuck them in a hot oven till they look done. 15-20 mins should do and I have a tin that the skewers fit on perfectly so the chicken doesn't sit in any water and boil.
Sauce
You need to make this like a Roux.
A little bit of sesame oil in the saucepan and fry some birdseye chilli's and garlic to taste. Obviously, don't burn the garlic.
Keep the heat low and add a small jar of crunchy peanut butter.
This will get warm and start to melt.
Slowly add a tin of full fat coconut milk, stirring it in a bit at a time so it doesn't go all lumpy.
I also add a couple of spoonfuls of the green curry paste when its all mixed in.
Seems to work quite well.
Similarish to above, the recipe I made in two minutes for a Christmas day fondue.
Dissolve a lump of creamed coconut with boiling water, or use some tinned coconut milk.
Half a jar of peanut butter into a bowl and add the juice of a lime. Add a good dollop of sweet chilli sauce then stir in the coconut until you get to the runniness required.
Dissolve a lump of creamed coconut with boiling water, or use some tinned coconut milk.
Half a jar of peanut butter into a bowl and add the juice of a lime. Add a good dollop of sweet chilli sauce then stir in the coconut until you get to the runniness required.
Satay Sauce was one of the first things I made in my new xmas Thermomix, it was the business and very easy to make:
https://www.google.co.uk/search?q=satay+sauce+ther...
https://www.google.co.uk/search?q=satay+sauce+ther...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff