Ingredients
Satay sauce
- 125 grams unsalted peanuts
- 1 1/2 tablespoon Rice Bran Oil
- 1 garlic clove
- 1 --- small red chilli
- 1 1/2 tablespoon brown sugar
- 400 --- ml can of coconut milk
- 1 tablespoon kecap manis
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the peanuts and the oil in a frypan over medium heat. When the peanuts start to sizzle, cook for a further 2-3 mins until golden. Then pour into a metal colander set over a heatproof bowl to drain.
Discard the oil. Set peanuts aside.
Place garlic and chilli in TM chop speed 7 for 5 sec. Srape down sides and add peanuts and sugar. Whizz speed 6 for 5-6 secs or until mix resembles coarse crumbs.
Scrape down sides.
Add coconut milk and kecap manis, stir speed 3 for 5 secs.
Cook at 100 degrees for 4 mins speed 1.
Reduce temp to 70 degrees and cook for 20 mins speed 1.
The sauce will thicken.
Transfer to a serving dish.
Use to dress Gado Gado and of course chicken, beef or pork BBQed skewers.
This recipe is addapted from a Ross Dobson recipe from the Delicious magazine Sept 2013
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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