Indonesian Satay Sauce

by Caren McSherry

This satay sauce is wonderful on skewered pieces of grilled chicken, pork or veggie kabobs. It takes only minutes to prepare and the flavour is truly sensational.

1 small onion, diced
1 small red chili (optional)
2 cloves garlic, minced
1 whole small lemon
2 teaspoons brown sugar
3 Tablespoons peanut oil
4 heaping tablespoons smooth peanut butter
1 tablespoon shredded kaffir lime leaf (or 1 teaspoon grated lime rind)
one 14 ounce can coconut milk

Method:

1. Place the onion, chili, garlic, lemon and sugar in a food processor. Puree. 2. Heat the oil in a small saucepan, When the oil is hot, add the puree and cook for 2 â€“ 3 minutes or until it just becomes fragrant. Add the peanut butter, lime leaf and coconut milk. Whisk to combine, bring to a slow boil then reduce the heat and simmer for 10 minutes until the sauce is smooth and thick.
Makes 1 ½ cups
Copyright© caren mcsherry/ october 1994