This week I want to share with you my Super Satay Sauce recipe. I love this recipe because you can add the sauce to all sorts of meals.
Firstly, it’s brilliant as a sauce over any kind of stir fry. You can also use it as a dipping/side sauce for barbecues, drizzled over a salad with hard boiled eggs Bali style, or as a topping on homemade pizzas.
This recipe serves about 4 adults as a stir fry sauce, but enough for about 6 adults if used as a topping or dip. It is quite a high calorie sauce due to the peanut butter and coconut milk, so don’t overindulge!.
Any leftovers can be frozen in a Tupperware box to make the next meal preparation easier.
Super satay sauce recipe
1 garlic clove, crushed or finely chopped
1 teaspoon of dried chilli flakes or chilli powder (you can add more if like your food extra spicy)
1 tablespoon of extra virgin olive oil (buy supermarket home brands to save money)
4 tablespoons of peanut butter (can be crunchy or smooth – whichever you prefer, and the best quality you can afford)
1 400 ml tin of coconut milk
2 tablespoons of low salt soy sauce
Warm the olive oil in a saucepan over a low heat and then add the garlic and chilli. Fry for about a 1 minute to slightly brown the garlic and release the flavours from the chilli. Then add the peanut butter and stir until it’s melted into a smooth sauce. Add the tinned coconut milk and stir thoroughly. Add the soy sauce and leave to simmer, stirring regularly for about 15 minutes or until the sauce begins to thicken. It’s then ready to serve.
This week’s meal plan
- Beef bourguignon, mashed potato and veggies
- Satay burgers and salad
- Pork steaks with a cranberry sauce, potato wedges and salad/veg
- Pulled pork loin joint, roast potatoes and veggies
- Spagetti bolognaise
- Italian sausage and tomato stew
- Sweet and sour pork and noodles
I hope you have a wonderful week. Let me know if you try out my Super Satay Sauce recipe in the comments below or on the New Leaf facebook page.
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