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