Microwave Satay Sauce Recipes

SATAY SAUCE

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

MICROWAVE SATAY SAUCE

Steps:

• In a medium bowl, whisk everything together until smooth.
• Microwave on high for 1.5 or 2 minutes. Or heat in a saucepan, stirring occasionally over medium-low heat until warm, about 5 minutes.

SATAY SAUCE

Steps:

• Process peanuts until finely chopped.
• Add peanuts to small pan with remaining ingredients.
• Stir over heat without boiling until heated through.

MICROWAVE HOLLANDAISE SAUCE

Steps:

• In a 1-qt. microwave-safe dish, heat 2 tablespoons butter, uncovered, on high for 20 seconds or until melted. Whisk in flour until smooth. Gradually add the milk. Microwave, uncovered, on high for 45 seconds; whisk lightly. Heat 45 seconds longer or until thickened. Whisk in the remaining butter until melted., In a small bowl, beat egg yolks; add a small amount of hot milk mixture. Return all to the 1-qt. dish, stirring constantly. Whisk in the lemon juice and salt until combined. Microwave, uncovered, on high for 30-60 seconds or until thermometer reads 160°. Refrigerate leftovers.

SIMPLE MICROWAVE HOLLANDAISE SAUCE

Steps:

• Place butter in a microwave-safe bowl. Cover and microwave on medium power until melted, 30 seconds to 1 minute.
• Add half-and-half, egg yolks, lemon juice, salt, and cayenne pepper to melted butter; stir to combine. Microwave, uncovered, on medium power for 2 1/2 minutes. Stir, and microwave on medium power for 1 more minute.
• Remove from the microwave and whisk until fluffy; sauce may look curdled at first, but it will become nice and smooth as you whisk it.

SATAY SAUCE

Steps:

• Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about 1/3 cup. Put pieces in container of food processor or electric blender.
• Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water. Blend thoroughly. There should be about one cup.
• Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining 3/4 cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.

SATAY SHOTS

Steps:

• Up to a day ahead, cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.
• Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.
• When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold - they're nice either way.