Peanut Sauce delicious and tasty sauce very famous in Malaysia for all kind of steaks, kababs, and specially satays and its different.
- 1 tablespoon groundnut oil
- 1 onion, finely diced
- 1 tablespoon extra-hot chili powder
- 1 tablespoon curry powder
- 1 garlic clove, crushed
- 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
- 1 red Scotch Bonnet chili, pierced
- 3 tablespoons crushed roasted peanuts
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 500 ml (18 fl oz) uncooked Chalé Sauce
- 500 ml (18 fl oz) good-quality vegetable stock (you can use chicken or beef stock if adding the sauce to a meat dish)
- 100-200g (3 1/2-7 oz) organic peanut butter, depending on how thick you want the sauce
- 8 green kpakpo shito (cherry) chillies, or substitute green habanero chillies
- Heat the groundnut oil in a heavy-based saucepan, add the onion and saute over a medium heat for 2 minutes. Stir in the chilli powder and curry powder, then add the garlic, ginger, Scotch Bonnet, crushed peanuts, sea salt and black pepper and stir well – lots of punchy aroma should be rising from the pot at this point.
- Stir in the chalé sauce and vegetable stock and bring to the boil, then reduce the heat and simmer for 15-20 minutes.
- Add the peanut butter 1 tablespoon at a time, while stirring, until it has all dissolved, then use a stick blender to blend all the ingredients to a smooth consistency.
- Add the whole kpakpo shito chillies to the sauce and leave to simmer over a low heat for at least a further 30 minutes before serving, or leave to cool and then store in an airtight container in the fridge for up to 5 days.
- Alternatively, freeze for future use. You can then simply reheat as much sauce as needed at the time as a side dip, or create a soup by adding diced yams and plantain or cooking meat in the sauce for a more substantial meal.