Satay Sauce
"The satay sauce can be made 2-3 days in advanced and store in an air-tight container in the refrigerator. To use it, reheat it in the microwave. This sauce for dipping goes very well with the fried beef meatballs that I have also posted."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 3⁄4 cup unsalted dry roasted peanuts
- 3 teaspoons sambal oelek
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1⁄4 cup water
- 1⁄2 cup coconut cream
- 1 teaspoon chopped fresh lemongrass
directions
- Process peanuts until finely chopped.
- Add peanuts to small pan with remaining ingredients.
- Stir over heat without boiling until heated through.
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Reviews
-
This was just delicious. I used 3/4 cup of peanut butter instead of peanuts. -
Made this sauce to accompany my Chicken Satay. Although I omitted the lemongrass, the remaining ingredients still yield an outstanding sauce. I used the leftover sauce on grilled chicken, a delicious match. So simple and easy to prepare.
Tweaks
-
This was just delicious. I used 3/4 cup of peanut butter instead of peanuts.
RECIPE SUBMITTED BY
Kim Ong
Singapore
Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef,
but I love good food. Thank you for sharing your recipe with me.
