Easy Satay Sauce

This sauce goes with the Easy Chicken/Beef Skewers – Find the recipe at WEEK 9 of our Effortless Dinner Idea Recipes.

INGREDIENTS

• 45 ml (3 heaped tbsp) smooth peanut butter
• 15 ml soy sauce
• 2.5 ml chilli flakes
• 1 x 25 g Ina Paarman’s liquid fish stock sachet
• 200 ml coconut milk/cream from a tin
• 15 ml light brown sugar
• 2.5 ml ground coriander
• juice of 1 lemon/lime (± 30 ml)

METHOD
Place all of the satay sauce ingredients, except for the lemon/lime juice into a Medium Classic Roaster. Microwave it for 3-5 minutes, uncovered, on High. Stir every minute of the cooking process with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken.

Don’t let the sauce boil.

Stir in the lemon/lime juice and set aside. The sauce can be served cool or warm, or you can reheat it if you wish (the oil will separate a little from the peanut butter and coconut milk as it cools, but a good mix with a wooden spoon will bring it back together again.

Toppings (optional – for garnish)

• sesame seed
• roasted peanuts
• chilli flakes
• fresh coriander (cilantro leaves)

Hierdie sous pas by die Maklike Hoender/Beesvleisstokkies – Vind die resep by WEEK 9 van ons Moeitelose Aandete Idee Resepte.

BESTANDDELE

• 45 ml (3 opgehoopte eetlepels) gladde grondboontjiebotter
• 15 ml sojasous
• 2,5 ml brandrissievlokkies
• 1 x 25 g Ina Paarman se vloeibare visaftreksel sakkie
• 200 ml klappermelk/room uit ‘n blik
• 15 ml ligte bruinsuiker
• 2,5 ml gemaalde koljander
• sap van 1 suurlemoen/lemoen (± 30 ml)

METODE
Plaas al die sosatiesous-bestanddele, behalwe die suurlemoen/lemmetjiesap, in ‘n Medium Classic Roaster. Mikrogolf dit vir 3-5 minute, onbedek, op Hoog. Roer elke minuut van die kookproses met ‘n houtlepel. Die sous sal eers dun lyk, en as dit nader aan kookpunt kom, sal dit begin verdik.

Moenie die sous laat kook nie.

Roer die suurlemoen/lemmetjiesap by en hou eenkant. Die sous kan koel of warm bedien word, of jy kan dit weer verhit as jy wil (die olie sal ‘n bietjie skei van die grondboontjiebotter en klappermelk soos dit afkoel, maar ‘n goeie meng met ‘n houtlepel sal dit weer bymekaar bring.

Toppings (opsioneel – vir garnering)

• sesamsaad
• geroosterde grondboontjies
• brandrissievlokkies
• vars koljander (korianderblare)