{"id":898,"date":"2009-03-18T17:24:07","date_gmt":"2009-03-18T04:24:07","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=898"},"modified":"2021-05-18T09:42:55","modified_gmt":"2021-05-17T21:42:55","slug":"peanut-satay-sauce","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/peanut-satay-sauce\/","title":{"rendered":"Peanut (Satay) Sauce"},"content":{"rendered":"<ul>\n<li style=\"text-align: left;\">3\/4 cup crispy peanuts<\/li>\n<li style=\"text-align: left;\">2 tsp <a href=\"http:\/\/www.naturefoods.co.nz\/coconut-products\/coconut-oil\">coconut<\/a>, peanut or extra virgin olive oil<\/li>\n<li style=\"text-align: left;\">2 tsp fresh ginger, grated<\/li>\n<li style=\"text-align: left;\">3 cloves garlic, crushed<\/li>\n<li style=\"text-align: left;\">1 tbsp red curry paste<\/li>\n<li style=\"text-align: left;\">400ml (14 fl oz) tin coconut cream<\/li>\n<li style=\"text-align: left;\">1 tsp tamari (fermented soy sauce) or substitute sea salt to taste at the end<\/li>\n<li style=\"text-align: left;\">1 1\/2 tbsp lemon or lime juice<\/li>\n<li style=\"text-align: left;\">1 1\/2 tsp fish sauce<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Blend or process the peanuts until they are fine meal. Put to one side. Saut\u00e9 the ginger and garlic in a little oil for a couple of minutes, making sure it doesn\u2019t burn. Add the red curry paste and stir together, then add half the can coconut cream and mix well. Cook at a high heat for about 5 mins. Add the remaining ingredients, turn the heat down and simmer for about 20 minutes till it\u2019s thickened a bit, stirring occasionally. Take off the heat and let rest for a half hour. Stir to blend oil that has risen to the surface, or if desired, you can blend it to get a smoother sauce. It should be the consistency of thick cream. If thicker than that, add a couple of tablespoons of water or coconut milk and blend. Either serve lukewarm or reheat. Leftover sauce can be refrigerated and then reheated on a low heat, thinned down with some water or coconut milk, if necessary. It can also be frozen, and reheated another day, the same way.<\/p>\n<p style=\"text-align: left;\" align=\"center\">This sauce is usually served with satay, but is also a nice dip for a number of other Asian appetizers (like cold spring rolls) and all kinds of grilled meats. Thinned out with some water, it makes a good salad dressing for sprout salads. Here\u2019s a recipe for a mixed meat satay:<\/p>\n<ul>\n<li style=\"text-align: left;\">8oz (225g) lean lamb<\/li>\n<li style=\"text-align: left;\">8oz (225g) rump steak<\/li>\n<li style=\"text-align: left;\">8oz (225g) chicken breast<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\"><strong>Marinade:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">1 tsp fresh ginger, grated<\/li>\n<li style=\"text-align: left;\">3 garlic cloves, crushed<\/li>\n<li style=\"text-align: left;\">2 Tbs lemon juice<\/li>\n<li style=\"text-align: left;\">\u00bc cup tamari<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Cut the meats into small cubes. Mix together the marinade ingredients. Add the meat, mix, then leave to marinate for 1-2 hours, stirring occasionally. Put about 20 skewers to soak in cold water (for 30 minutes). Thread 4 or 5 pieces of meat onto each skewer. Brush with oil &amp; pan-fry, grill or barbecue for about 1-2 minutes each side.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Serve with peanut sauce, chunky salad vegetables that can be dipped in the sauce as well, and if desired, add some basic brown rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3\/4 cup crispy peanuts 2 tsp coconut, peanut or extra virgin olive oil 2 tsp fresh ginger, grated 3 cloves garlic, crushed 1 tbsp red curry paste 400ml (14 fl oz) tin coconut cream 1 tsp tamari (fermented soy sauce) or substitute sea salt to taste at the end 1 1\/2 tbsp lemon or lime juice 1 1\/2 tsp fish sauce Blend or process the peanuts until they are fine meal. Put to one side. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,9,6,7,17,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/898"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=898"}],"version-history":[{"count":4,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/898\/revisions"}],"predecessor-version":[{"id":1531,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/898\/revisions\/1531"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=898"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}