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The other half made a request for a satay sauce, so I’ve come up with the below recipe. A quick search of satay sauces revealed lots of different techniques and lots of different ingredients. This recipe uses a spice paste as a base and cashews instead of peanuts. I also wanted to come up with something that didn’t require too many special ingredients so this isn’t totally authentic, but I think it comes pretty close.

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Cashew Satay Sauce

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Course Side Dish

Servings 2 cups (approx)

Ingredients

200 g raw unsalted cashews
1 small onion peeled, halved and quartered
1 clove garlic peeled
1 red chilli deseeded and cut in half
2 cm galangal peeled and halved
2 tsp ground coriander
20 g vegetable oil
60 g sweet soy sauce (Kecap Manis)
140 g coconut milk
160 g water
20 g lime juice
Salt to season

Instructions

Put cashews into the Thermomix bowl and roast with the measuring cup (MC) off for 5 minutes | Varoma | Speed 1
Mill the cashews with the MC on for 5 seconds | Speed 7; remove to a small bowl
Put onion, garlic, chilli, galangal and coriander into the Thermomix and chop for 6 seconds | Speed 5
Scrape down the sides of the bowl, add oil and sauté with the MC off for 4 minutes | Varoma | Speed 2
Add sweet soy sauce, coconut milk, water and 150g of the cashews into the Thermomix bowl and cook with the MC on for 5 minutes | 100C | Speed 3
Taste and add salt if required, then add lime juice and cook with the MC off for 1 minutes | 100C | Speed 3
Blend the sauce with the MC on for 10 seconds | Speed 8 and then stir in the remaining cashews with the spatula