Jayne's Sate Sauce

This is a Western version of a staple sauce found all around the far east.
We use it instead of peanut butter, it contains the classic peanut butter and jelly (jello)
mixture anyway!
You can use it as a base and extend/modify it as required, see the notes at the end.

   Feeds: 10-12 - - -  Moderate - - -  Freeze: No - - -  Micro reheat
OK

   Simple - - -  Prep: 15-20 mins - - -  Cook: 2-3 mins

Ingedients

   3-4 spring onions - scallions? 
   2 cloves garlic 
   1 red chilli 
   2-3 tbs peanut butter 

   1/2 14oz can coconut milk 
   3-4 second dribble of Indonesian soy sauce or dark Chinese 
   lemon juice to taste 

   handful of peanuts 
   1 dsp redcurrant jelly 



   Method

 1. Chop onions including some of the green bit 
 2. Peel and mash garlic with a little salt.. see my Garlic Notes 
 3. Chop chilli, I leave the seeds in.. remove for milder flavour 
 4. Put onions, garlic paste, chilli, peanut butter and milk into blender 
 5. Whizz until mixed, it goes horrid and sticky.. add lemon juice and soya sauce to
   taste plus water to get texture right Note that the jelly takes away some of the
   acidity of the lemon 
 6. Add jelly and peanuts, whizz lightly to leave a crunchy texture 
7. Warm in a pan/microwave if desired 



   Serving

This keeps for a week or so in the 'fridge it may last longer but we've never made enough
to test!, it cools to a spreadable paste or can be reheated later.

Serve with meats, crudites (raw vegetables) as a dip, spread on toast.



   Notes

The above measurements are by no means sacrosanct, play around to get the texture/taste
you like... as stated it's good for most dishes and excellent on toast as a sustitute for peanut
butter, my family won't eat the boring old shop stuff anymore.

For red meat dishes I add more chilli and make it runnier, a little vinegar adds extra bite.

For pork I increase the amount of lemon juice and decrease the milk adding water instead.

For game or poultry I increase the amount of jelly