Zurich Legacy Kitchen Cookbook - Book - Page 70
Pet er F i n n ie
John's Malaysian
Satay Sauce
My father’s John’s Malaysian
satay sauce is far more than
a recipe to us, it's one of the
ways we keep his memory
alive. Best served with chicken,
or crudites.
t
So p
t!
⁄ b b
• 2 1/2 tbsp peanut butter
INGREDIENTS
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3-4 garlic cloves, crushed
1 tbsp oil, for frying the garlic
1 tsp chilli powder (adjust to taste)
Zest and juice of 1 lemon
1/3 to 1/2 block coconut cream, melted
1 tsp brown sugar
A dash of soy sauce
Water, as needed to loosen the sauce
METHOD
Gently heat the oil in a small saucepan or frying pan. Add the crushed
garlic and sauté gently until softened and fragrant, taking care not to let it
burn. Next, add the peanut butter and allow it to melt into the pan, stirring
until smooth. Stir in the chilli powder, lemon zest and lemon juice. Add the
melted coconut cream and mix well until everything is combined.
Tip m hn:
Sr uy,
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Once combined, add brown sugar and a dash of soy sauce, stirring until
the flavours come together. Gradually add water, a little at a time, stirring
continuously until the sauce curdles. Taste and adjust the seasoning,
adding more chilli, lemon or soy sauce if desired. Best served warm
alongside chicken satay skewers.
70
