What’s great about Satay Sauce is a balance between the salty peanuts and fish sauce, spice and warmth from chilli and ginger, sweetness from palm sugar and a final zing from lime juice. This traditionaly quartet provides the basic flavourings for any good That dish. I made this one lazy Sunday before a family trip to the cinema using pretty much whatever I found sitting in the fridge, hence the selection of vegetables. Serve it with steamed brown rice for a filling meal and if you’re into meat, make it with beef or chicken.
- 1/4 cup crunchy peanut butter
- 1 tbsp fish sauce
- 1 medium red chilli, finely chopped (seeds removed for less heat)
- 2cm piece of ginger, minced
- 1 clove garlic, minced
- 1 tbsp palm sugar shavings (or brown sugar)
- 1/2 lime, juiced
- 1tbsp olive oil
- 1 red capsicum, seeds removed, sliced
- 2 bunches baby buok choi, roots removed, leaves separated
- 2 zucchinis, sliced
- 1/2 cup frozen peas
Combine the peanut butter, fish sauce, chilli, ginger, garlic, palm sugar and lime juice in a small bowl. Taste and add adjust according to your preferences.
Heat the olive oil in a wok or frying pan over a medium-high heat. Once hot, add the paste and stir-fry for 1-2 minutes till fragrant, then add the vegetables. Stir-fry till cooked. Serve with rice or noodles.
Happy Cooking and Keep Smiling,