Spicy Satay Sauce

This is a must-try recipe for a delicious, spicy, aromatic and nutty peanut sauce. Share this with friends at your next bbq and they will love you forever!

Tastes great with chicken or lamb skewers, or just dip in with a bit of bread and enjoy.

You will need:

1 cup roasted peanuts
1/3 medium brown onion
2 Tablespoons minced ginger
One large clove of garlic
3 Tablespoons Malaysian Curry powder (I used Baba brand)
10 dry red chillis- seeds removed and soaked in a little hot water(more or less to taste)
3 Tablespoons sugar
4 Tablespoons Fish sauce (I used squid brand)
1 teaspoon salt (to taste)
Few tablespoons of lemon or lime juice, or tamarind juice to taste.

To make:

Blend the onions, garlic, ginger and chillis with a tiny bit of water until smooth. Fry off the paste in a couple of tablespoons of oil on a medium low heat until softened and all the rawness is cooked out. This may take 10-15 mins

Blend the peanuts and add to the mixture.

Add curry powder and cook on a slow heat after adding a bit of water. Stir regularly, and add more water when necessary. The sauce is almost done when the oil separates out of the sauce. This step is essential! Sometimes you need to leave it without stirring until oil starts floating up the top, scrape the bottom regularly and repeat the process until fully cooked and a lot of oil oozes out.

When almost done, add sugar, fish sauce, salt and lemon/lime juice or the tamarind juice and allow to cook through. Check seasoning and enjoy!

Stores well in an airtight container in the fridge.


Tomato, Coconut and Tamarind Chutney

This chutney was an accidental invention, but tastes amazing. It can be enjoyed with any kind of indian bread or in toast with other fillings.

You will need:

1/3 cup dessicated coconut

1 medium ripe tomato – finely chopped

1 tablespoon madras sambar curry powder (or powder of your choice)

5 curry leaves

chilli powder or fresh chilli to taste

1/2 teaspoon mustard seeds

1 tablespoon mung dal (optional)

1 tablespoon tarmarind pulp- soaked and diluted. (more or less to taste, use little by little)

approx 1/2 tablespoon sugar (optional)

To make:

On a medium heat, add curry leaves and mustard seeds to a tabespoon of oil and allow them to splutter. Remove from heat and add the curry powder. Stir until fragrant. Add coconut and mung dal. Stir on the heat for a minute. Do not allow it to colour. Add tomatos and cook well. Add tarmarind, salt, sugar and chilli to taste.

Cook on medium heat adding more water if necessary until fully cooked and thickened.