Craving a vibrant, flavorful sauce that elevates any dish from stir-fries to grilled meats? Look no further than this non-spicy chili garlic satay recipe! This versatile condiment delivers a delicious balance of sweet, savory, and tangy notes, with a delightful hint of garlic and chili that won't overwhelm your palate. Perfect for those who enjoy the depth of flavor that chili garlic offers without the intense heat, this recipe is surprisingly easy to make using readily available ingredients. It’s the perfect addition to your pantry, ready to transform your meals in minutes.
Forget complicated satay recipes requiring exotic ingredients or hours of preparation. This version provides a straightforward, accessible approach, resulting in a richly flavorful sauce that's both quick and incredibly rewarding. Ready to create this amazing chili garlic satay and transform your culinary creations? Let's dive into the step-by-step instructions!
Tools Needed
- Blender
- Pan
- Jar
Ingredients
- Shallots: 100g
- Garlic: 100g
- Onion: 100g
- Lemongrass: 100g (about 5 stalks)
- Bell Pepper: 250g
- Annatto Seeds: 40g
- Cooking Oil: 500-600ml
- Salt: a little
Step-by-Step Instructions
Step 1. Infuse the Oil with Annatto
- Heat 100-200ml cooking oil in a pan on low heat. Add 40g of annatto seeds and cook until colored. Remove and discard the seeds, leaving the colored oil.
Step 2. Prepare and Blend the Satay Base
- Slice lemongrass thinly and blend it until smooth. Then blend garlic and bell pepper until smooth.
- Combine the blended lemongrass mixture, purple onion, garlic, and bell pepper in a blender. Blend until smooth but not too fine.
Step 3. Cook the Satay Mixture
- Add about 500ml cooking oil to a pan. Add the blended mixture to the pan. Cook on low heat, stirring frequently, for about 25-30 minutes until fragrant and yellow.
Step 4. Finish and Store the Satay
- Stir in the annatto oil, 1/2 teaspoon of salt. Turn off heat. Stir well and let cool completely.
- Transfer the cooled satay into a jar. Store at room temperature. Use a clean spoon when scooping out.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- This satay recipe is not spicy. Add your own spices if desired, but be careful not to over-salt.
- The onion adds sweetness and fragrance to the satay.
- Don't cook the annatto seeds for too long, otherwise it will lose its color and flavor.
- Stir frequently to prevent burning and ensure even cooking.
Nutrition
- N/A
FAQs
1. Can I make this satay sauce ahead of time?
Yes! This sauce tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to a week.
2. What can I use this satay sauce on besides stir-fries and grilled meats?
It's fantastic as a dipping sauce for spring rolls, dumplings, or even as a marinade for chicken or tofu.
3. Can I adjust the chili level?
Absolutely! If you prefer more heat, add more chili garlic sauce or a pinch of red pepper flakes. For less heat, simply reduce the amount of chili garlic sauce.
This incredibly versatile chili garlic satay sauce is a game-changer for your cooking repertoire, adding a depth of flavor to countless dishes. From vibrant stir-fries to perfectly grilled meats, its delicious balance of sweet, savory, and subtly spicy notes will elevate your culinary creations. So, get cooking and experience the transformative power of this easy-to-make, flavorful sauce!