Jimmy's Saté Satay Sauce 360G | Satay Sauce | Peanut Sauce | Bumbu Kacang | Sambal Kacan | Indonesian Sauce | Thai Cooking Sauce | Malaysian Cooking Sauce | 360G

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Err….How do you make your Satay Sauce?” I asked. Full marks for word smithing. I should have been a detective – brilliant, crafty questioning skills. We use Jimmy’s. But we change it!”, he said almost defensively, daring me tojudge him for using a bottled sauce. “We add things. We make better!” Not only that, Jimmy's also makes the base for brilliant stir fries, salad dressings and soups. See our recipe for Malaysian Gado Gado Salad. Peanut Butter - To make the best satay peanut sauce, you will need creamy peanut butter. I usually use pure smooth peanut butter, no added sugar, no salt. It is totally fine to add the crunchy peanut butter if you love a bit of peanut crunch in the curry sauce. You can cook these skewers in lots of different ways, I generally grill them on a ridged grill pan and finish them in the oven. If you've got a barbecue going, they are fantastic cooked over coals, just make sure the barbecue isn't too hot when you start cooking. Alternatively, you can just bake them in a hot oven.

Chilli and Coriander - Add a handful of chopped coriander and hot red chilli slices just before serving. Adjust the chilli amount according to your taste. Coconut milk - I usually use full fat or creamy Thai coconut milk in this recipe. You can swap coconut milk with heavy cream or double cream.

As my local Chinese takeout owner says, there is actually no such thing as satay in Chinese cuisine. But over the years the popularity of satay generally has evolved such that almost every neighbourhood Chinese restaurant here in Australia has x, y and z in Satay Sauce on the menu. Curry powder - Use any mild or hot Indian curry powder of your choice. I used Madras curry powder in this recipe. Cook the skewers on your ridged grill, BBQ or bake them in a hot oven (200°C) for around 25 minutes. If cooking them on a grill pan, I finish them in the oven for 10 minutes once they've nicely caramelised on the outside. If you are cooking them on a BBQ, they will take around 10 minutes to cook through (depending on how hot the BBQ is). Lemongrass - Add lemongrass for Authentic Malaysian-style curry flavour. You can find lemongrass in most supermarkets and grocery stores' herbs section. Finely chop or grate the bottom part of the lemongrass.

Lime juice - I do not add lime juice to the curry sauce while cooking. I love to a queeze of fresh lime juice just right before serving.Coconut Milk - Recommend using full fat or creamy coconut milk which has more coconut content percentage for a rich curry taste. In a separate bowl, add in all the satay sauce ingredients (except the reserved coconut that you'll use to make the dipping sauce with) and whisk together.