Satay Spice Paste with Peanut Sauce with Saint John
Kylee Newton - The Modern Preserver
4
15 minutes
30 minutes
Malaysian
Side Dish
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 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.
Ingredients
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- 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
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- 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
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500- 600g of tofu, chicken thighs, pork loin, beef rump steak
Directions
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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.
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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.
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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 the spice paste, the tamarind paste and the sugar, coating all of the shallots, 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.