KCB 11.19: Satay Sauce
Satay Sauce
Satay sauce is delicious served with a variety of fried savouries. This recipe yields a fairly hot sauce. Adjust chilies as desired.
• PREPARATION TIME: A few minutes
• COOKING TIME: 15 minutes
• YIELD: Just under 2 cups (500 ml)
• COOKING TIME: 15 minutes
• YIELD: Just under 2 cups (500 ml)
• 1 tablespoon (20 ml) olive oil
• 1 teaspoon (5 ml) minced fresh ginger
• 1 tablespoon (20 ml) hot green chilies, minced
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 1/2 cups (375 ml) tomato puree.
• 1 1/2 teaspoons (7 ml) ground cumin
• 3 tablespoons (60 ml) peanut butter
• 4 tablespoons (80 ml) coconut milk
• 1 1/2 teaspoons (7 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) minced parsley
• 1 tablespoon (20 ml) lemon juice
• 1 teaspoon (5 ml) minced fresh ginger
• 1 tablespoon (20 ml) hot green chilies, minced
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 1/2 cups (375 ml) tomato puree.
• 1 1/2 teaspoons (7 ml) ground cumin
• 3 tablespoons (60 ml) peanut butter
• 4 tablespoons (80 ml) coconut milk
• 1 1/2 teaspoons (7 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) minced parsley
• 1 tablespoon (20 ml) lemon juice
1. Heat the olive oil in a heavy pan until almost smoking. Saute the ginger and chilies until they start to brown; then add the asafoetida. Saute for just a few seconds; then add the tomato puree. Stirring often, bring the puree to a boil. Reduce the heat to low and simmer for 5 minutes.
2. Add the ground cumin and peanut butter, stirring the sauce until the peanut butter melts. Blend the coconut milk, sugar, salt, parsley, and lemon juice with the peanut butter and remove the sauce from the heat. Whisk until smooth. This sauce is best served hot.
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