Sataykuahsaucespicypeanutsauce Recipes

SATAY KUAH SAUCE (SPICY PEANUT SAUCE)

Steps:

• Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).
• Chop tender stalks into 1 inch lengths.
• Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.
• Whirl to a fine paste, adding water if needed.
• In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.
• Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.
• Stir in remaining coconut milk, sweeten with sugar and season with salt.
• Blend in peanuts.
• Taste at this point to adjust sweetening, salt, and chilli.
• Thin with more coconut milk or water if desire.

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.

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

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.