Satay Sauce

July 9, 2017

 

 

Nuts, garlic and some spices. With the right balance and only a tiny bit of work you can make one of the most favored sauces in the world. (Garlic sauce is probably the only one even more liked)

The beauty of this simple Satay Sauce is that it contains only real tastes. The Lime makes it a great pairing with fish and who doesn’t love the Chicken Satay? But to be honest, the Satay Sauce on our plates usually disappears whit only a peace of baguette.

 

 

Ingredients:

 

2 tbsp. Olive Oil
4 Shallots
5 cloves of Garlic
 
75 grams Cashews
75 grams Peanuts
2 tsp. Chili flakes
1 tbsp. Soy sauce
Pinch of Sea salt
Juice of 1 Lime
2 tsp. Paprika powder
200 ml Coconut Milk

 

 

 

 

 

  1. Cut the Shallots in thin slices and crush the Garlic and chop roughly. Heat the Olive oil before adding the Shallots and Garlic. Turn to a low heat and bake it slightly to release the taste.

  2. While the Shallots and Garlic are slowly heating you can start throwing the other ingredients in the blender. We advice to really follow the order of the list, this makes the blending easier for your machine. If you use salted nuts the extra Sea Salt isn’t needed.

  3. Before blending, add the baked Shallots and Garlic on top of the other ingredients.

  4. Start the blender and let it go for about 15 seconds when you like your sauce to be a bit coarse, after about 30 seconds the sauce should be smooth. Taste the sauce and add more chili to taste.

  5. Warm up the sauce in a small pan and serve. The sauce can be saved in the fridge for 2 to 3 days as long as you leave it cold after preparation. 

     

     

     

     

     

     

     

     

     

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