So, currently I am in America and yes, the first thing I ate was kettle corn and a peanut butter cup. I feel like nothing is better than something peanut butter based. Right?

The friend with me has had a peanut allergy his whole life. Can. you. imagine? That poor poor boy. After hearing about how good sate is he decided to take matters into his own hands. For a year he placed a peanut on his forearm and licked a peanut just a little every day. Peanut allergy be gone. I mean r e s p e c t. Hello to peanut butter cups, peanut butter and my fav, sate!

Malaysian sate a sweeter and a more sour than Thai and Indonesian. Making your own is easier than you think so give it a go 🙂

Malaysian Satay

Makes 2 cups of sauce

Ingredients

1 cup kecap manis (sweet soy sauce)
2 stalks lemongrass
1 onion, chopped
4 garlic cloves, chopped
1tbs white pepper
1tbs salt
1tbs caster sugar
1/2tsp black Chinese vinegar
1tsp tamarind paste (if you can’t find this leave it out & just add a little extra lime juice and salt)
Juice of 2 limes
2tbs peanut butter, smooth and raw if possible
1/4 cup peanuts
1/2 cup coconut milk

Method

Cover your protein with half the kecap and leave to marinade in the fridge for minimum 30 minutes. I used chicken but tofu, beef, pork, tempeh will also be delicious. In the meantime soak your skewers in water.

Heat a little oil in a pan then fry the onion and garlic until soft and translucent. Blend all the other ingredients in a food processor, mortar and pestle or hand held blender until you have a smooth paste. Taste here as you may need more sugar, kecap, vinegar or salt to balance the flavour.

Skewer your protein and gently fry until cooked through. Serve with the sauce on top and try hard to leave some for left overs!