Ingredients
- 2 cloves garlic
- 2cm ginger
- 1 t ground cumin
- 60ml water
- 15ml soy sauce
- 25 ml fish sauce
- 40 ml lemon juice
- smidge sesame oil
- 50g brown sugar or large knife (!) of malt
- ½ t hot sauce if you like heat
- 1/3 cup parsley (or mint)
- Roasted peanuts
Satay Sauce for Veges
Method
- Heat everything except the parsley over a medium heat until it thickens slightly
- Crush the peanuts and sprinkle on top
- Use immediately or keep in the fridge for up to a week
Comments
Use this hot when you first make it on grated salad veges for a warmish winter salad. It is also great stirred through hot steamed veges. It keeps for a week.
Thanks to Brydone Growers for providing the yams and cabbage used in the demonstration.
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