, ,

I have been trying various recipes for Satay Sauce and am now at my definitive version I believe, my friends can’t stop eating it when I serve it, which is always a good sign that you have the recipe right!

2 cloves of garlic – roughly chopped

2 x 2 x 4 cm piece of ginger – roughly chopped

fresh green chillis – this sauce wants to be pretty picante, so you are going to have to use your judgement on this. I’ve got some fiercely hot Padrón peppers in the garden, so I used a whole one of these, probably the equivalent to 3-4 birds eye chillis

50 ml  coconut milk

50 ml ketjap manis – Indonesian sauce

50 ml water

juice of one medium or 2 small limes

150 ml unsweetened peanut butter – give it a good stir to blend in the dense paste at the bottom of the jar before measuring.

Put the garlic, ginger and chilli into a small food processor and blitz to cut up.

Add the coconut milk, ketjap manis, water and lime juice. Blitz again to obtain a smooth purée.

Add the peanut butter and blitz yet again until you have a smooth thick purée.

Serve with Gado Gado Salad, recipe to follow in next post, or anything else you fancy!