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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.
More Sauce & Condiment Recipes
Cashew Satay Sauce
A variation on a classic South East Asian sauce. This one is made in the Thermomix and uses cashews.
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
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[Last updated: February 16, 2014]
