Indonesian Peanut Satay

The Indonesian Satay is created from memories of the Islands. This rich mixture of spices, peanuts, fruit and roasted coconut evokes the smells and flavours of that era long ago.
This sauce compliments pork, chicken, beef, prawns and stir fry. It is great as a dipping sauce or for basting near the end of cooking.

1 tablespoon per person of this satay sauce will liven up soups, stews, salad dressings and marinades.

Dipping Sauce

Serves 4

  1/3 cup of Indonesian Satay Marinade
  3 tbsp coconut milk
  2 tbsp wine, sherry, chicken stock or pineapple juice

Combine ingredients, heat and serve

You can also use this sauce to brush onto beef, pork, chicken, prawns, lamb or grilled vegetables. Try dipping your spring rolls or samosas in this sauce for a great treat.

Indonesian Satay Marinade

  3 tbsp lime juice
  3 tbsp olive oil
  4 tbsp orange or grapefruit juice
  1 tbsp black pepper
  1 tsp sesame oil
  2-3 cloves of garlic
  3 tbsp cane sugar or maple syrup
  4 tbsp rice wine vinegar
  3 tbsp Tamari sauce
  4 tbsp wine or chicken stock
  Indonesian Satay Sauce

Whisk together all ingredients and marinade your chicken, pork, beef or prawns for a minimum of two hours in the refrigerator. Strain and skewer your meat (or tofu). You can heat up the remainder of the marinade and use to baste while cooking.