Saté sauce (the real thing)
Tonkatsu sauce
- 250 GRAM PEANUTS
- 2 CLOVES GARLIC, mashed
- PIECE OF GALANGAL, grated
- 30 GRAM BROWN SUGAR
- 4 TBSP SOY SAUCE
- JUICE OF 1 LEMON
- 1/2 ONION, chopped
- 2 CHILI PEPPERS, chopped
- SALT TO TASTE
- 3 TBSP OIL
- 100 GRAM TOMATO KETCHUP
- 2 TBSP SOY SAUCE
- 2 TBSP MIRIN (cooking sake)
- 2 TBSP WORCESTERSHIRE SAUCE
- PIECE OF GINGERROOT, grated
- 1 TBSP MUSTARD
- 1 CLOVE GARLIC, mashed
Fry the onions, the garlic and the chili peppers for 5 minutes. Add the peanuts and fry 2 minutes more. Add all other ingredients and puree in the food processor, or, even better, using a pestle and mortar. Slowly mix in two cups of water (or a little more or less until the right consistency is reached). Heat the sauce and add salt to taste.
For delicious satays, see satay lilit and Lombok style satay from Bali, Indonesia, satay daging lembu from Malaysia, chicken cashew satay from Namibia, and for another sauce the quick satay sauce.
This is a recipe from Kalimantan.
Mix all ingredients well together. Serve with tonkatsu.
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