Best Ever Satay Sauce
- Preheat oven 170°C fan forced. Scatter the peanuts over a baking tray. Roast 20-25 minutes or until golden. Cool 5 minutes. Transfer peanuts to a food processor. Add onion, chillies, garlic, ginger and 2 tablespoons peanut oil. Process until finely chopped.
- Pour remaining oil in a saucepan, add peanut mixture. Cook over medium heat, stirring 8-10 minutes until onion is soft. Add spices, cook, stirring 1 minute.
- Add peanut butter and coconut milk, reduce heat to low. Cover and cook 15 minutes, stirring often. Remove from the heat, stir in the kecap manis, palm sugar and 1 tablespoon lime juice. Taste and adjust seasoning adding salt, lime juice and sugar as desired.
- TIP: Peanuts sauce will keep 2 weeks in the fridge. Its delicious over barbecue chicken, beef or pork skewers