Satay Sauce.

The principle of the simmer sauce prepared before hand is a useful one and can be applied in any number of variations. The Satay Sauce described below can be prepared the night before, or even several days ahead if kept in the fridge.


¼ cup cooking oil.

1 onion, finely chopped.

3 cloves garlic, chopped.

25cm piece ginger, chopped.

Cayenne pepper to taste.

Salt to taste.

160ml can coconut milk.

½ cup water.

3 tablespoons peanut butter.

1 75mm piece lemon grass.


Heat the oil in a small pan and quickly fry the onion, garlic and ginger until the onion is soft but not discoloured. Add the cayenne and salt then the coconut milk and peanut butter. Bring to the boil, reduce to a gentle simmer and stir well for a few minutes until the peanut butter is fully incorporated. Add the lemon grass, cover and cook gently for about fifteen minutes, adding sufficient water to thin to the desired consistency.

Remove and discard the lemon grass, and either mash the sauce through a mouli or zap with a kitchen wand until thick and creamy. Cover and place in the fridge and use as required.

Yield: About 2 cups.

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