Timmy’s Satay Sauce
I think I’ve finally cracked it. This recipe has taken a bit of experimenting with but I’m pretty happy with it now. I’ve tried to base it on a Satay sauce I had at Mamack. A Malaysian restaurant in Sydney. Their satay sauce it just amazing and while I don’t think I’ve really managed to replicate it, I’ve come up with my own version that’s pretty damn tasty!
Note: You will need a food processor to whizz up the peanuts.
- 1kg Good quality unsalted peanuts. ( You’ll find good unsalted peanuts in most
health food stores)
- 8 Bull horn Red peppers (capsicums) – if you can’t get these then use normal red peppers
- Large Fresh Red Chillies – I’d say you need about 15-20
- Dried Chillies – 6-8 is enough
- Fresh Ginger – You need quite a lot. About 5 thumb sizes pieces. Or the size of your hand.
- Ground Ginger
- 1 lime
- 2 lemons
- Spring Onions
- 1 brown onion
- Lemon Grass – just one stick about 4 inches
- Maldon Salt
- Black Pepper
- fresh coriander
- White Pepper
- Chinese 5 Spice
- Coconut Sugar or Organic Panela ( This is evaporated cane juice)
- Sweet Soya Sauce
- Light Soya Sauce – Use Kikkoman, It the best soya sauce
- Rice Wine Vinegar
- Shaoxing wine
- Peanut Oil
- Sesame Oil
- Stock – I used Massel Chicken Stock. It’s a great instant stock and is vegan safe. Feel free to use any stock you like.
- 2 tins of Coconut Cream 250ml each – Make sure to read the tin and make sure it’s 100% coconut kernel extract. A lot of makes water it down and add preservatives. Ayam make a good pure coconut cream.
That’s it! It seems like a lot of ingredients but you should have a lot of that in your pantry anyway.
OK so first up we’re going to roast the peanuts. My idea here was to infuse some of the awesome flavours of these ingredients.
1. Grab an oven roasting pan add the peanuts then add, 6 roughly chopped chillies, 6-8 dried chillies, a handful of peeled and roughly sliced ginger, 3 cloves of garlic peeled but left whole, 2 spring onions roughly chopped, 2 teaspoons ground ginger and 1 teaspoon Chinese 5 spice, a drizzle of sesame oil, a couple of good pinches of salt, a few grinds of black pepper and white pepper. Finally get the lemon grass, give it a good smash up then Mix everything up well and pop on the oven on 180°C for 15 mins then get out the oven. Mix up again then give it about 15 more mins. Giving it a mix up every 5 mins or so.
Next up is the actual Pan we are going to cook the sauce in. You want a Large Deep heavy based frying pan or a nice heavy based large sauce pan.
2. Now finely dice 4 red peppers, 1 onion, 1 spring onion, 3 red chillies, 1 clove garlic then add these with peanut oil and a dash of sesame oil to the pan. Cook over a medium heat. Add a pinch of salt and pepper and slowly cook off. Stirring frequently.
3. The roasted peanuts should now be done. Remove from the oven and pop to one side. Grab your food processor and add the peanuts along with all the tasty chilli, ginger and garlic etc that we roasted with them. Whizz up in batches. Add each batch to the frying pan and turn the heat down as low as it will go.
Once you’ve done all the peanut mixture. We’re now going to add our sweet mixture!
4. In a bowl add 4 tablespoons molasses, 3 tablespoons sweet soya sauce, 1 tablespoon light soya sauce, 2 tablespoons Mirin, 1 tablespoon Rice Wine Vinegar, a Splash of Shaoxing wine, 3 tablespoons coconut sugar (or brown sugar / Panela etc..) Mix up well then add to the pan with the peanut mixture. Stir this u well then add 600ml of stock. Stir well and bring to a gentle simmer.
5. Now once this is simmering. Get a frying pan on a high heat. Get it nice and hot and add a dash of peanut oil, 3 roughly chopped red peppers and 4-5 roughly chopped red chillies. Stir it around constantly for 2 mins then add a tablespoon of light soya sauce and a tablespoon of mirin and a dash of rice vinegar and Shaoxing wine. Cook this for a further 1 min then add to the food processor and whizz up until smooth. Add to the pan and mix well. This adds a nice red tinge to the sauce and adds a little sour zing to balance the richness.
6. Finally we’re going to add the coconut cream. Add both 250ml tins and mix well. Continue to simmer over a low heat for about 30 mins. Stir every 5 mins or so.
7. Now add a handful of finely chopped coriander, the juice of 1 lime and 2 lemons. Mix well then taste and add seasoning accordingly. You could add more lemon juice or more rice vinegar or sugar. I quite like to add another handful of finely diced fresh red and green chillies so you get a nice zingy spicy crunch!
And we’re done! Allow to cool then add to jars or containers. It should last over a week. You can freeze it out in portions too and use it as a dipping sauce, in stir-fry’s or in wraps / rice paper rolls.