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Satay Sauce sans Peanuts

March 3, 2013

Satay Sauce sans Peanuts

Satay Sauce sans Peanuts

I was inspired (read envious) by a friend’s recent Facebook pics of her holiday in Bali. I have never been to Bali but love the Indonesian cuisine and its multicultural influences of India, the Middle East, China, and Portugal. It reminds me of the Nonya hawker stalls in Singapore. Yes, I am all over the place today – too little sleep last night has rendered me a bit useless….

The short story is I felt like Gado Gado and satay sauce, so a peanut-less satay sauce was on the menu for lunch in my house today! Gado-Gado is an Indonesian salad consisting of boiled & raw vegetables served with a peanut sauce dressing. It is widely served from hawkers carts and stalls as well as in restaurants and hotels in Indonesia and of course, worldwide.

As I steer clear of peanuts, my recipe uses almond butter, of which I had a jar of homemade readily on standby. Feel free to use peanut butter if you wish but you may get a thicker sauce and need to add a bit more water to thin.

My recipe also uses balachan shrimp paste, a POTENT solid version of fish sauce which is widely used in south-east Asian cuisine. So potent (fishy) is my balachan, that I keep it stored in 2 plastic containers in the spare fridge in the garage! It is used sparingly and needs to be “toasted” to bring out the softer flavours. I was feeling lazy today, so I used the oil from my anchovy jar instead and it worked fine!! That’s the beauty of cooking, you can improvise and substitute as the need arises. Or in my case, as my laziness and fatigue (from 2 hours sleep) dictated!!

This makes about 1 cup – it is impossible to resist drowning your salad with it, but have a go!

1 small red onion
1 clove garlic
1 strip of lime peel
1 red chilli
2 tabs coconut oil
1 tab tamari or light soy sauce
160g coconut milk
3 – 4 tabs of almond butter or peanut butter
1/2 teas salt
1/2 teas dulse flakes (optional)
1 teas dried chilli flakes
juice of 1 lime
1 tab XO sauce or chilli bean paste
1 teas rapadura or palm sugar
1/2 teas balachan paste, toasted (I used 1 tab anchovy oil)
 
Chop the onion & garlic & lime peel on SP 8 for 8 seconds. Add the coconut oil and saute on VAROMA temp for 1 minute. Add the rest of the ingredients and cook for 5 minutes at 100°C SP 3 with the MC off. Thin with water if desired.

This sauce is fabulous on char-grilled kebabs, steamed vegetables and boiled eggs. My salad that I had for lunch today(pictured) had some steamed cauliflower, shredded chicken, raw sliced zucchini, some shiratake noodles and some homemade kim chi. It was yum, but now I must have a nap!!!

 
One Comment leave one →
  1. Anonymous permalink
    March 4, 2013 6:57 pm

    Yum! I love satay sauce. Can’t wait to try this!

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