Author Topic: Satay Sauce.  (Read 18427 times)

Offline Cornish Cream

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Satay Sauce.
« on: July 28, 2013, 10:12:36 am »
Satay Sauce from Fast and Easy Cooking.Acknowledgment to Janie Turner author.
300g smooth peanut butter
100g roasted peanuts
2 small fresh red chillies,tops removed
2.5 cm piece of ginger,peeled roughly chopped
Zest and juice of 2 limes
2 tbsp fish sauce
25g soft brown sugar
20g coriander
400ml tinned coconut milk
1.Place all the ingredients,except the coconut milk,in the TM bowl.Blend 1 minute/ speed8
2. Scrape down the sides and lid of the TM bowl.Add the coconut milk slowly through the hole in the TM lid while the blades are running at speed 3 until well mixed.

« Last Edit: July 28, 2013, 10:19:26 am by Cornish Cream »
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Kimmyh

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Re: Satay Sauce.
« Reply #1 on: July 28, 2013, 10:34:52 am »
This is a great sauce CC and so deserving to have its own thread. It freezes well and is delicious on a pizza too. Thanks for posting so everyone can enjoy it.

Offline sarahbelle

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Re: Satay Sauce.
« Reply #2 on: August 26, 2013, 07:35:27 am »
is this recipe spicy. Just thinking about the kids. Hubby and I love spice but they are not fans.

Offline Wonder

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Re: Satay Sauce.
« Reply #3 on: August 26, 2013, 08:04:00 am »
sarahbelle, if you are worried about the level of spice reduce or leave out the chillis. I haven't made this recipe but that's what I tend to do if I'm making something for the whole family.

Offline MEP

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Re: Satay Sauce.
« Reply #4 on: August 27, 2013, 02:05:22 pm »
Does the sauce not need to be cooked CC?
From Perth WA

Offline Cornish Cream

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Re: Satay Sauce.
« Reply #5 on: August 27, 2013, 02:49:44 pm »
Does the sauce not need to be cooked CC?
Here is the complete recipe MEP.Half the mixture is used to marinate the chicken  and the other ( uncooked sauce) is served with the cooked chicken.

Serves 4 as a main or 8 as a starter
Chicken Satay.
4 skinless chicken breasts
300g smooth peanut butter
100g roasted peanuts
2 small fresh red chillies,tops removed
2.5 cm piece of ginger,peeled roughly chopped
Zest and juice of 2 limes
2 tbsp fish sauce
25g soft brown sugar
20g coriander
400ml tinned coconut milk
Lime wedges to serve
1.Soak 24 wooden skewers in hot water for 1 hour.Cut each chicken breast into 6 long strips,thread onto the skewers in a large baking dish.
2. Place all the ingredients,except the coconut milk,in the TM bowl.Blend 1 minute/ speed8
3.Scrape down the sides and lid of the TM bowl.Add the coconut milk slowly through the hole in the TM lid while the blades are running at speed 3 until well mixed.
4. Use half the mixture to marinate the chicken: leave to marinate in the fridge for at least an hour or preferably overnight.
5. When you are ready to cook the chicken,heat the grill or BBQ to high heat and grill 6-7 minutes on each side,brushing with the marinade a few times.
Serve with the sauce and lime wedges.

Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.