Sate Sauce- from scratch

Note: this dish is best served as part of the Balinese Feast, which also includes Balinese basic spice base- Base GedeBalinese Coconut Chicken Curry- Kare Ayam, Balinese Chicken and Coconut Meatballs- Sate Lilit Ayam, and Snake Bean and Coconut Salad- Jukut Urab

  • 250g raw peanuts, skin on
  • 5 cloves garlic, peeled and sliced
  • 1-2 birds eye chills, sliced
  • 25g galangal, peeled and sliced
  • 100ml coconut milk
  • 100ml water
  • 2 kaffir lime leaves
  • 3tbs palm sugar
  • 3 tbs lime juice
  • Canola oil, for deep frying

1. Heat enough oil in a frypan to cover to a depth of 3-4cm. Deep fry the peanuts, stirring constantly, until they turn golden. Strain from the oil and cool


2. In a frypan, fry the garlic, galangal and chillies until golden


3. In a food processor, combine the peanuts, garlic, galangal and chilli until they are all crushed evenly


4. In a frypan combine the peanuts, coconut milk, water and kaffir lime leaves over a low heat, stirring occasionally, for ten minutes or until the sauce thickens


5. Add the palm sugar and lime juice, combine, and serve immediately, such as with Balinese Chicken and Coconut Meatballs- Sate Lilit Ayam


A word from the dietitian...

If you buy peanut butter from the shops, pay attention to the different varieties out there. Natural is the best option out there, as there isn’t any added oils, salt, or sugars- so you’re getting 100% peanuts, in all their natural glory. It may taste a bit different, but that goes to show how much oils/salts etc are added to the others!