Satay sauce is popular for good reason. The flavours, heat, colour and textures delight the senses and create an explosion in your mouth! This is wonderful served over an Indonesian salad (recipe on p39). This recipe is flexible based on whether you enjoy a light, medium or rich sauce. Enjoy experimenting with ingredient quantities to find your favourite taste – from more sweetness to more acidity to more heat. As with all great cooking, it’s as simple as tasting as you go and adjusting accordingly.
INGREDIENTS
- 2 tsp coconut oil
- 1 small brown onion, finely sliced
- 1 garlic clove, crushed and finely chopped
- 1 tsp fresh ginger, finely minced
- 1/4 cup apple cider vinegar
- 1 tbsp tamari
- 1/4 cup coconut amino sauce or 1-2 tsp coconut sugar
- 1/2 cup almond butter or cashew butter
- 2 cups coconut water or coconut milk or 1 cup coconut milk and 1/4 cup coconut cream
- Pinch sea salt
- Pinch pepper
- Pinch cayenne
METHOD
Heat a saucepan over a medium heat, add the oil and, once melted, add the onion, garlic and ginger and sauté until the onions start to change colour
Add the apple cider vinegar and stir well
Add the tamari and coconut amino sauce or coconut sugar and stir gently until it is well combined
Add the almond or cashew butter, salt and peppers and slowly add enough coconut water (or coconut milk or coconut cream combination) to make a thin paste – you may need to use the back of a spoon to separate the nut butter
Stir all ingredients until they are well combined, adding liquid until you reach your preferred consistency
For a thicker and/or richer sauce, add more nut paste and either the coconut milk or coconut cream and, for a saltier satay, add more tamari
