Satay Spice Paste with Peanut Sauce with Saint John

Malaysian food is a favourite in my household and has been for a while. My first experience of Malay spices (despite not growing up with a Nonya at hand) was when I was young through one of my weekly chores. 

From the age of ten I was responsible to make a family meal once a week. Satay with Peanut sauce was a regular on my night. Today I’ve replicated this dish but using Apostle Saint John - Mango, Turmeric & Ginger hot sauce, because of its perfect flavour notes of chilli, turmeric and ginger, all needed when making a satay paste. Use the paste to marinade your protein with for your skewers, then in a delicious peanut sauce to accompany them.

Spice paste makes 330g

1 medium onion, roughly chopped

½ lemongrass stalk, roughly chopped

2-3 garlic cloves

3 Tbsp Saint John – Mango, Turmeric & Ginger

½ tsp ground coriander

¼ tsp fennel seeds

¼ tsp ground cumin

2 tsp sea salt

50g soft brown sugar

Peanut sauce

1 Tbsp extra virgin olive oil

1 large banana shallot, finely chopped

sea salt & freshly ground black pepper

140g spice paste (from above)

1 Tbsp tamarind paste

1 Tbsp soft brown sugar

160g crunchy peanut butter

150ml coconut milk

2 Tbsp Saint John – Mango, Turmeric & Ginger

For the spice paste

Blend all of the ingredients into a very fine paste, making sure the lemongrass is well
blended breaking down as much as it can. If not using the paste straight away,
spoon into a jar and keep in the fridge for up to 4 weeks.

Protein of your choice

500- 600g of tofu, chicken thighs, pork loin, beef rump steak – cut into skewer sized cubes/chunks, marinated with 150-180g spice paste (from above) for at least 1 hour, skewered and then grilled or Barbecued until cooked through and a little charred.

For the peanut sauce 

Warm the oil in a medium sized saucepan, add your shallots, season with salt and
pepper, and sauté on a medium-low heat for 6-8 minutes, until they are soft and
translucent without colour.

Stir in 140g of satay spice paste, the tamarind paste and the sugar, coating all of the
shallot, sauté for a further 3-4 minutes. Stir through the peanut butter, and then the
coconut milk, a little bit at a time so that it integrates easier, until combined. Lastly,
stir through the Saint John – Mango, Turmeric & Ginger.

Serve warm with the satay grilled skewers, as a side dipping, or drizzling sauce.

Recipe by Kylee Newton, The Modern Preserver