This is a much richer and more tasty sauce than the "satay sauce" you can buy in a Chinese "supermarket". Those sauces are just awful – pretty tasteless – just loads of chillie, and little else apart from prawns & a few peanuts. This is a totally superior confection.
30gor 3 level tablespoons of vegetable stock powder
75gor 6 tablespoons or so of soy sauce
900g4 medium onions
50g/3 tablespoons of brown sugar to caramelise onions with during frying
1200mlAbout 1.2 – 1.5 litres of hot water – check though – don’t make it too runny – it doesn’t thicken much on cooling.
1whole jarJar of crunchy peanut butter – essential or similar quality – not sunpat!
1whole jarJar of smooth peanut butter – essential or similar quality – not sunpat!
2wholeonion stock cubes – Kallo are best – maybe more?
Enough chilli sauce to adjust the heat.
75gfinely chopped ginger
2flat tbspof west Indian/Jamaican curry powder
1tbspheaped of nutritional yeast flakes – maybe 2.
Finely dice the onions, chillies, garlic & ginger
Fry the chopped onions, chillies, ginger and garlic in a little olive oil in a large pan
When browning nicely, add the sugar and turn up the heat a little to caramelise the onions.
Then add ALL the other ingredients: peanut butters, stock cubes, coconut milk etc, and keep stirring until it's nice and smooth.
Simmer on a low heat for about 10 minutes to develop the flavours and cook the sauce.
More cooking is good, and is easier in the oven, as it doesn’t stick – use 120°C or so – for about 30 minutes.
Divide into 300g portions and label up – this should make around 14 or 15 300g portions.
If making a noodle dish, a 300g portion is good for two 50g portions of noodles with other veg – I like aubergine, courgette, pepper, onion, mushroom, plus weiner sausages for a bit of interest.If for kebabs then this is good for 3 people – i.e. 100g each pair of kebabs. Blocks of sauce can be broken when frozen if you score it with a knife and hit it with the end of a rolling pin.Kebabs – veg to use:-Shallots, baby peppers, peppers, frahs pineapple, larger chunks of tofu, chestnut mushroom, baby plum tomatoes, queen olives, aubergine, large whole chillies, large whole garlic cloves, Linda McCartney sausages. You can marinate the tofu in balsamic vinegar, and soy sauce, and ginger, which gives it a really good flavour.