Indonesian Peanut Satay Sauce

It was a humid day in Sydney today so I wanted to cook something tropical – Indonesia is a country not averse to a bit of humidity – and also a country not averse to maxing up the calories. This satay sauce is potentially not the healthiest of dishes as I discovered during the cooking process. The oil from not only from the frying, but also the peanuts seeps out and looks not all together appealing. However, a quick whizz in the food processor blended all that oil into the sauce, erasing it from my memory as it blended. Satay is a fabulous aromatic and flavour triumph, and one of my all time favourite things to eat and eat and eat.

INGREDIENTS:
150g roasted unsalted peanuts
3 tablespoons peanut oil
1 shallot (finely chopped)
2 garlic cloves (chopped)
1 tablespoon Kerasi (or shrimp paste)
1 tablespoon palm sugar
1 tablespoon kecap manis
1 teaspoon chilli powder
1 lime (juice of)

DIRECTIONS:
Pound the peanuts into a paste in a pestle & mortar. Set aside. Heat the oil in a saucepan until just hot. Sizzle the garlic and shallots for 2 minutes until just browning. Add the kerasi and sugar and sizzle for 30 seconds then add the peanuts, kecap manis and chilli powder and stir well. Bring to a bubble then pour in 300ml water. Bring to a simmer then reduce the heat to low and simmer gently for 15-20 minutes to reduce until thick.

Remove from the heat, cool to room temperature then stir in the lime juice. Adjust seasoning to your taste.

SERVING:
Serve at room temperature alongside beef, pork or lamb satay sticks.

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