This Indonesian-inspired recipe is truly one of my favourites. ‘Satay’ is a fragrant peanut-based sauce traditionally paired with either beef or chicken (served on skewers) in Indonesia and throughout South East Asia.
Don’t restrict yourself to meat based dishes, however, as the sauce makes an excellent accompaniment to plenty of vegetables; like baked aubergine, boiled broccoli and even as a dip for raw cauliflower or crunchy carrot sticks.
One of my favourite vegetarian satay recipes from Indonesia is ‘Gado-Gado’ which usually contains cabbage, beansprouts, carrots, red onion, small tomatoes, red chili, tempeh (fermented soybean), a fried egg (optional), some coriander leaves and a squeeze of lime – all smothered in crunchy peanut butter.
In the UK, peanut butter is now more popular than ever, and this recipe wholeheartedly backs up that statistic. For some more excellent tips with peanut butter, please refer to my previous post, containing a very moreish recipe for peanut butter and date flapjacks.
Peanut Satay recipe
- 1 tbsp peanut or vegetable oil
- 1/2 onion, finely chopped
- 1 clove garlic, chopped1 tbsp fresh ginger, peeled and chopped
- 100g Crunchy Peanut Butter
- 75ml greek yoghurt or natural yoghurt
- 1 tbsp lemon juice
- 2 tbsp soy sauce
- 1 honey or sweet chilli sauce
- 1 tbsp sesame seeds, for garnish
- 1 tsp chopped red chilli or 1 tbsp chilli flakes
2 tbsp chopped fresh coriander leaves, for garnish
- To make the sauce, heat the oil in a pan over a medium heat and fry the onion for a few minutes.
- Add the chopped garlic and ginger and stir. Cook for a further 2 minutes.
- Add the chopped chilli or chilli flakes, soy, honey and lemon juice. Add the peanut butter and yoghurt. Bring to a gentle simmer for 5 minutes until thickened, adding water if necessary.
- Stir in half the chopped coriander and sprinkle with the sesame seeds.
- To serve, garnish with the rest of the coriander and spoon over other ingredients. Alternatively, serve alongside in a small bowl.