Another post for the Ditch the Packets Series. So…I got a lot of interest in a satay recipe and I think I’ve pulled out all the stops for this one. Satay is a firm favourite in our house and I was keen to try and make my own version of this yummy sauce after having a little investigation at the supermarket. This simple satay recipe? Well, it’s two parts….but you could skip the first bit and just make the sauce, especially if you are making a stirfry etc.
And this is the part where I have to confess, I made Miss 4 peel the peanuts. Please, don’t be like me and buy raw peanuts. Buy roasted but unsalted ones. I couldn’t find any yesterday at the shops and so I bought raw peanuts. And roasted them. Then peeled them then allowed them to cool before chopping them in the food processor and to be honest it was a bit of an ordeal. Save yourself the trouble and get roasted, unsalted peanuts. Or don’t. And get the kids to peel them.
And if you’re thinking I’m mad giving my kids peanuts…well they’re now recommending peanuts to babies at risk of developing severe peanut allergies before the age of one. Be warned. This recipe does contain nuts.
I served the satay sticks with a veggie packed fried rice. If you’re looking to use it for a stirfry, use coconut milk instead of the the coconut cream as it will make the sauce thinner.
But first, investigative journalism. There are so many packets of peanut satay at the supermarket! I would never have placed it as such a popular packet mix. The info as usual comes from the Additive Alert app.
If you just want the recipe…then skip the info below and move straight to the recipe. I found ten of these at the supermarket!
The one on the right- Passage Foods only contains caramel colour. The masterfoods (not shown), ayam (not shown) , kantong and passage foods were the best ones to buy if you really want to buy one instead of making my incredible recipe.
|Maggi Stir Fry Creations Satay Chicken||Maggi Just one pan Satay chicken rice||Keens Curry satay Beef||Taylors Peanut Satay Simmer Sauce||KanTong Satay Chicken Cooking Sauce|
|soy sauce||vegetable oil||spices||sugar||maltodextrin|
|canola oil||soy sauce||keens traditional curry||coconut milk solids||sodium caseinate|
|vinegar||thickeners (1442, 1450, 1422)||garlic||canola oil||onion|
|onion||coriander (contains wheat)||milk solid||garlic||sugar|
|thickeners (1422, 1440, 1442, 1450)||garlic||flavour||spices||golden syrup|
|Coriander (contains wheat)||cumin (contains wheat)||fish sauce powder||thickeners (1422, xanthan gum)||modified cornstarch|
|Garlic||lemongrass||lime leaves||food acids (lactic acetic)||lemongrass|
|cumin (contains wheat)||turmeric||soybean oil||chilli||salt|
|lemongrass||mineral salt (508)||anti caking agent (551)||milk solids||food acid|
|turmeric||flavour||vegetable gum (415)||natural flavour||garlic|
|mineral salt (508)||black pepper||spice extract||herbs||yeast extract|
|flavour (contains wheat)||chilli||honey powder||dessicated coconut|
|black pepper||spice extract (160c)||colour 160 B||sodium metabisulphite|
|chilli||coriander, cumin, cardamon, fenugreek, ginger, turmeric, chilli|
|spice extract (160c)||paprika oleoresin|
- 508 : (Potassium chloride)
Associated with gastric ulcers, circulatory collapse, nausea, liver toxicity. Should not be given to children.
- 1422 : (Acetylated distarch adipate)
Animal tests showed slowed groth rates and renal lesions
- Annatto extracts : (160b)
Hypersensitivity, allergic reactions, skin irritations, linked to behaviour and learning problems. Concerns about toxicity still being evaluated by JECFA yet is still freely used
I recently was sent an Optimum thermocook to try, you can read all about it here. I decided it was time for the photos on this post to have a revisit, so I’ve done a thermocook version in the pictures you can see on the post now! Here’s the thermocook version of the recipe.
Check out more of my chicken recipes below:
- Parmesan chicken basil baked meatballs
- Broccoli and chicken cheesy lasagne
- Coconut and quinoa chicken strips
- 250 grams peanuts, roasted but not salted or raw and bake at 200 degrees for 15 minutes then peel in a teatowel
- ⅓ cup coconut oil
- 2 garlic cloves
- 2 tbsps tamarind pulp, mixed in ⅓ cup warm water to loosen and break up
- 2 270 ml ml cans coconut milk
- ⅓ cup coconut sugar
- 4 chicken breasts
- 1 clove garlic
- 3 tbsps soy sauce
- Chop the chicken breasts into cubes and thread onto skewers (soak for 20 minutes).
- Mix together the soy sauce and garlic and pour over the skewers.
- Rest for five minutes while you heat up your BBQ or grill pan.
- Cook the skewers, turning once, until cooked through.
- Place the garlic and peanuts in a food processor and chop until finely diced.
- Put the garlic and peanut paste and the coconut oil, and coconut sugar into a frypan and cook for 10 minutes.
- Add the tamarind paste and the coconut milk. Cook for 15 minutes over medium heat or until the sauce thickens.
- Serve hot over the satay chicken sticks.
The recipe makes 2 batches of sauce. I freeze the second batch.
Serving Size:2 skewers, with sauce
Amount Per Serving: Calories: 250 Total Fat: 19g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 26mg Sodium: 255mg Carbohydrates: 9g Fiber: 1g Sugar: 5g Protein: 14g