Indonesian Satay Sauce
This satay sauce is wonderful on skewered pieces of grilled chicken, pork or veggie kabobs. It takes only minutes to prepare and the flavour is truly sensational.
1 small onion, diced
1 small red chili (optional)
2 cloves garlic, minced
1 whole small lemon
2 teaspoons brown sugar
3 Tablespoons peanut oil
4 heaping tablespoons smooth peanut butter
1 tablespoon shredded kaffir lime leaf (or 1 teaspoon grated lime rind)
one 14 ounce can coconut milk
Method:
1. Place the onion, chili, garlic, lemon and sugar in a food processor. Puree.
2. Heat the oil in a small saucepan, When the oil is hot, add the puree and cook for 2 – 3 minutes or until it just becomes fragrant. Add the peanut butter, lime leaf and coconut milk. Whisk to combine, bring to a slow boil then reduce the heat and simmer for 10 minutes until the sauce is smooth and thick.
Makes 1 ½ cups
Copyright© caren mcsherry/ october 1994
