Does anyone know a simple, quick recipe for a peanut satay sauce?

Question

I would like a simple, quick recipe for a peanut satay sauce. Ideally it would use ingredients which are likely to be found in most homes. Also, not too nippy but plenty of taste.

Answer 1

1/3 cup creamy peanut butter
1 tablespoon soy sauce
1 cup beef stock or chicken stock, use 1 cube and 1 cup water if necessary
1 tablespoon grated ginger
1 garlic clove, minced
2 teaspoons cornstarch

In a large pan, combine peanut butter, soy, broth, ginger, garlic and water. Mix well and heat through. Add the cornstarch to thicken slightly.

Answer 2

some f1 cup heavy cream
1/2 small onion, chopped
5 garlic cloves, chopped
4 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 boneless skinless chicken breast - (8 oz), cut 1/2" strips
1 beef rib eye steak - (8 oz) trimmed, and
cut 1/2" strips
=== DIPPING SAUCE ===
1/3 cup no-sugar-added peanut butter
1/3 cup water
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 packet sugar substitute
= (such as Splenda - not Nutrasweet)
1/8 teaspoon cayenne pepper
oods take time like this one but it is easy

1.You will need 16 ten-inch wooden or bamboo skewers to complete the Satay experience.

2.Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes.

3.Make dipping sauce: In a blender, combine ingredients and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)

4.Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.

5.This recipe yields 8 servings.

6.Carbohydrates: 3 grams
Net Carbs: 3 grams
Protein: 14 grams
Fat: 8 grams
Calories: 144

thanks
chef blkhawk
;-)

Answer 3

It's SO simple, but there's one key ingredient:

Peanut butter
Prepared curry powder
Soy sauce
Chicken broth

The chicken broth is the key -- if you don't add it, the stuff gets thicker and nastier. A tablespoon or so of chicken broth (cold is OK, just open a can...) will emulsify two or three tablespoons of peanut butter and a teaspoon or two of curry powder, plus soy sauce to taste. We just drizzled the broth into the peanut butter/curry mix till it was the right consistency. Same with the curry powder -- use only enough to make it as hot as you like.

We made this up to use as a dipping sauce for Vietnamese-style spring rolls last summer -- the kind with the rice-paper wrappers. A great party dish: set out bowls with shredded lettuce, mint and basil leaves, bean sprouts, shredded Chinese barbecue pork (cha shu), and cold cooked shrimp, plus a big bowl of ice water. To make these, you dip the rice paper wrapper in the ice water for a few seconds, then remove and pat dry on towels. Then fill the rice paper with your desired combination. Don't forget the hoisin sauce and the tuong ot-toi sriracha for the chile-heads!

Answer 4

Chicken Satay With Peanut Sauce





Marinade
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 lbs boneless skinless chicken, cut into strips
20 wooden skewers, soaked in water 30 minutes
vegetable oil, for grilling
butter lettuce leaves
fresh cilantro leaves
peanut sauce
Peanut Sauce
1 cup smooth peanut butter
1/4 cup low sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juice of
1/2 cup hot water
1/4 cup chopped peanuts, for garnish


Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce directions:.
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Answer 5

PEANUT SATAY SAUCE

Ingredients:
1/2 cup peanut butter (always, always unsweetened !!)
1/2 cup chicken broth (canned undiluted is fine; I use Campbell's)
1/2 teaspoon garlic cloves, minced
1/2 teaspoon hot chili oil
- OR -
1/8 teaspoon hot red chili pepper flakes
2 spring onions, sliced

Directions:

Stir ingredients together and heat to allow flavors to marry. Do not boil. Serve with dumplings or noodles.

This recipe for Peanut Sauce (Chinese style) serves/makes 1 cup

Answer 6

Easy, smooth peanut butter and vegetable stock or even chicken stock if you like. Dissolve your stock cube in water and bring to simmer. Stir in peanut butter until it is thinner, as a sauce, than you would want. Leave over a low heat. When the sauce has thickened to just under the consistency you want, take it off the heat. It will thicken some more while it stands. Add chillies, garlic and paprika to your taste.

Answer 7

This is as easy and simple as it gets!

Peanut butter
Coconut Milk
Red or Green Thai Chili Paste (or you can just finely mince a few jalapenos)
Brown Sugar
Soy Sauce

Combine ingredients.

You will notice that there are no measurements - just do it by eye and by taste! You can use this for a marinade for chicken or steak, or as a dipping sauce for satay skewers, or as a pizza sauce for your own homemade Thai pizza!

enjoy!

Answer 8

Key ingredients for original satay sauce taste besides Skippy are ketjap manis (the famous indonesian soy sauce that gave "ketchup" its name), brown sugar and a little sambal (ground and fried red pepper). Add the water with a whisk watch out, don't let it get too hot or too much water will evaporate from the sauce and it will look lumpy.
Don't use garlic. Use it in the marinade (garlic, ketjap, oil, brown sugar). Soak your wooden sticks in water before you put the meat on them. This way they will not burn on te barbecue.

Answer 9

There's wide variety for making satay sauce on Google. But one key ingredient which is well know in the chefs groups are not recognised by the public, ie Jimmy's Sate Sauce from Hong Kong. Have a look at the below Facebook group to explore your own yummy satay sauce!

Answer 10

Satay eh...
I'm from Indonesia, and when i was in Canada i simply just add Peanut butter with water(depends on your preference), and add a bit of Sweet soy sauce (kecap manis[Indonesian Sauce]).
Its pretty good and simple...