Are you craving a vibrant and flavorful sauce that elevates any dish? Look no further than this fragrant chili satay sauce, a delightful blend of sweet, savory, and subtly spicy notes. This recipe offers a delicious twist on the classic satay, perfect for those who appreciate the rich flavors of Southeast Asia but prefer a milder heat. Forget complicated recipes and lengthy ingredient lists; this version is surprisingly easy to make, using readily available pantry staples. The result is a versatile sauce that's both incredibly aromatic and satisfyingly delicious.
Whether you're marinating chicken, beef, tofu, or vegetables, or simply drizzling it over noodles or rice, this chili satay sauce will become your new go-to condiment. It's the perfect balance of sweet and savory, with a hint of chili for warmth, making it suitable for a wide range of palates. Ready to embark on a culinary journey? Let's dive into the easy step-by-step process to create this unforgettable sauce.
Tools Needed
- Blender
- Pot
- Pan
- Mortar and Pestle (optional)
Ingredients
- Non-spicy chili peppers: 200g
- Lemongrass: 200g
- Garlic: 70g
- Shallots: 100g
- Cashews: 40g
- Dried chili: 50g
- Sugar: 100g
- Salt: 50g
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut off the stems of the chili peppers and split them open to remove the seeds. If you prefer spicier satay, use half non-spicy and half spicy chili peppers.
- Cut the shallots into small pieces.
- Grind the shallots in a blender until fine.
- Grind the garlic in the blender until fine.
- Cut the lemongrass into small pieces and grind it in a blender or finely chop it.
- Cut the chili peppers into pieces.
Step 2. Blend and Blanch the Chilis
- Blanch the chili peppers in boiling water until the water boils again, then immediately remove them.
- Blend the blanched chili peppers until smooth.
- Grind the lemongrass until very smooth.
Step 3. Sauté Aromatics and Cashews
- Heat cooking oil (500ml) in a pan and add the cashews. Stir until they float and pop slightly.
- Remove the cashews, reserving the oil. Add the lemongrass, garlic, and shallots to the pan and stir-fry for about 2 minutes.
Step 4. Simmer the Sauce
- Add the blended chili peppers and stir for another 3 minutes.
- Add the dried chili, sugar, and salt. Stir-fry for 10 minutes on medium heat, stirring occasionally.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Reduce the amount of salt if using iodized or dried salt.
- Blanching the chili peppers helps reduce the spiciness.
- Using cashew nuts creates a beautiful color and flavor in the satay.
- Don't be afraid to use a lot of cooking oil; it adds fragrance and helps preserve the satay.
- The oil should cover the surface of the satay in the jar by about a finger's width to help preserve it.
Nutrition
- N/A
FAQs
1. Can I make this sauce spicier?
Absolutely! Add more chili flakes or a small chopped chili to increase the heat level to your preference.
2. How long can I store the leftover sauce?
Store the cooled sauce in an airtight container in the refrigerator for up to 5 days.
3. What can I use this sauce with?
This versatile sauce is great with grilled meats, vegetables, noodles, rice, spring rolls – really anything you like!
This fragrant chili satay sauce is a simple yet incredibly flavorful addition to your culinary repertoire. Its versatility makes it perfect for countless dishes, guaranteeing a delicious and satisfying experience every time. So, get cooking and enjoy the delightful taste of this easy-to-make sauce!