Expensive air tickets and not enough annual leave means I have to stay all alone in Cambridge for Christmas this year! It was nice though to have the house to myself, peace, quiet and also the chance to do lots of experimenting in the kitchen!
Between getting ready and going for midnight mass, that was about 40min, I couldn’t sit idle so I made spicy peanut, aka, satay sauce.
This is a very well-known sauce in Singapore and Malaysia, usually as a dip for Satay. I have never thought I”ll make it, but that’s because they always come with the Satay! The ‘satay’ in chinese restaurants outside of Malaysia/Singapore almost never real Satay sauce….
The sauce can be frozen so there is no worry if they can’t be finished in one go.
1 cup salted peanuts
for the Paste:
6 red chillies, roughly slice
6 dried bird’s eyes chillies
2 lemongrass (just the bottom white part), smashed and roughly slice
thumbsize galangal, roughly slice
thumbsize ginger, roughly slice
3 shallots, roughly chop
1 garlic clove, smash
2 Tbsp vegetable oil
~3/4 cup water
1 Tbsp oil
1 Tbsp brown sugar
5 Tbsp tamarind juice (made from soaking tamarind dry pulp)
1 tsp salt
120ml coconut milk
1. Blitz peanuts till fine, set aside.
2. Place all Paste ingredients into the blender and blend till a paste is formed.
3. Heat the 1 Tbsp oil in a wok. When heated add the paste and fry till it starts to be fragrant.
4. Add the tamarind juice, tips of lemongrass, brown sugar and salt.
5. Add the peanuts and coconut milk, stir and leave on medium heat for 20-30 min.
6. Stir occasionally to prevent the sauce sticking to the base.
Adjust the seasoning to suit your taste, add more sugar if the tamarind makes it too sour. A good satay sauce should be sweet, sour, spicy and creamy all in one.