It is the first Monday of the month and many of you may be wondering where Sydney Rumbles is. Well guys, sad to say, but I have given up on it. So much time was put in to creating that round up, that I have now decided efforts are best spent elsewhere. Sorry to those that really looked forward to the monthly round up of what was happening around Sydney.
I will keep you guys up to date in another way, follow Belly Rumbles Facebook page to find out what is happening around town. It will be an easy way for me to share with you all, when I find out about something exciting happening.
Instead I am sharing this great recipe for peanut satay sauce. I actually made this up to accompany chicken satay skewers for Josh's recent 21st birthday. Both the sauce and the skewers was a huge success.
The recipe makes way more than you would eat in one sitting. Good news is it freezes very well. It can also be made a couple of days in advance of when you need it, just store it in a clean container in the fridge (glass is perfect).
I froze excess sauce in portions so we now have a good quality peanut satay sauce at the ready. So far it has been used as originally intended, as well as a dipping sauce for crudités, and with gado gado.
Peanut Satay Sauce Recipe
- 2 medium Spanish onions chopped finely
- 10 dried chillies soak in boiling water until soft, drain and chop
- 8 cloves garlic
- 2 Tablespoons finely chopped galangal
- 2 stalks lemongrass pale part only, chopped
- 2 Tablespoons tamarind paste
- 100 grams brown sugar
- 2 teaspoon salt
- 200 ml vegetable oil
- 1 L water
- 2 Tablespoons lime juice
- 500 grams salted roasted peanuts crushed
- Place onion, garlic, galangal, chillies and lemongrass in a food processor (magic bullet type blenders are great), and process until a fine paste is achieved.
- In a wok heat oil and then pour in paste. Fry continuously stirring until there is very little steam rising from the mixture. The mixture will deepen in colour and become fragrant. You want the mixture to caramelise.
- Once the mixture is caramelised add water and bring to the boil. Add tamarind, brown sugar, salt, lime juice and peanuts.
- Bring mixture to a simmer and keep stirring until the mixture thickens to your desired thickness. I like mine quite thick, but if you prefer a thinner sauce, take it off the heat earlier.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.