Nearly satay sauce
A medium hot nut-based dipping sauce, mainly for grilled fish & meat, but works well poured over rice & vegetables - or with bananas or other exotic fruit.
Most of he ingredients can be changed - If you can\'t have peanuts, you could probably get away with hazelnut or almond butter. You need unsweetened nut butter like the sort you can make in a blender at home. Pref crunchy, pref no added oil, preferably no added salt (or as little as possible). If the only stuff you can get is smooth, sweetened, salted, and with extra fat, the sauce will still work, but results will be less predictable.
1 whole dried red chilli per person
A little coconut milk (or coconut cream + hot water)
1 generous tablespoonful of peanut butter per person
If you like (and can eat) garlic, 1 crushed/finely chopped clove of garlic per person - this is optional. Shallots *are* traditional, but they\'re not needed either.
Sugar (or pineapple juice, or honey) & soy sauce (or salt) to taste.
Fresh lemon juice to sharpen.
Tiny bit of turmeric powder (only needed if the sauce looks far too brown for your liking).
Take one whole dried red chilli per person, and remove the seeds.
Add the chillis to a little coconut milk (or coconut cream + hot water) and leave to infuse for roughly half an hour.
In a separate container, put a generous tablespoonful of peanut butter per person.
If you like (and can eat) garlic, add a crushed or finely chopped clove of garlic per person - this is optional. Shallots *are* traditional, but they\'re not
Thin this down by stirring in the coconut milk & chilli infusion; it needs to be thin enough to pour, rather than being scooped up. If it\'s still too thick,
gradually stir in hot water, until it\'s thin enough.
Stir in sugar (or pineapple juice, or honey) & soy sauce (or salt) to taste.
Add more chilli if you think it\'s needed. If it\'s too fatty, add lemon juice.
If it looks depressingly brown, stir in a bit of turmeric powder until it looks more golden.
Serve hot or cold, can be reheated without spoiling it. Can also be frozen.
See other recipes submitted by Ann Onymous