[mumofstig]

have you tried this easy one?

1 (10 ounce) can coconut milk
1/2 cup peanut butter
1/2 small onion, grated
1 tablespoon soy sauce
2 teaspoons brown sugar
1/2 teaspoon red pepper flakes

Mix together in a saucepan, bring to boil stirring all the time....then it's ready to use  

[Mrs Bee]

mmm, my dad used to do a kebab dish with a satay sauce - sadly he is no longer around to get the recipe, but if anyone has a satay sauce recipe to add to my halloumi kebabs tonight that would be lovely 

I have this one. Not the one I was looking for; will probably find it when I stop looking, or I may have thrown it out as I have had a cull of the cookbooks

1 garlic clove crushed
4 tablespoons choppedpeanuts
1/4 tsp dried chilli flakes
1 tablespoon dark soy sauce
1 tablespoon lime juice
1 tsp honey
3  1/2 oz creamed coconut

heat all the ingredients except the coconut, gently in a small pan.
Add creamed coconut, stirring all the time until melted and heated through.

I know I have a real humdinger of a recipe somewhere if I can find the little beggar I will post it.

Have just seen Mum's post with the recipe. Mine is slightly different so I will post it anyway.

[Mrs Bee]

Found it! It was hiding in a  book in the BBQ section, not in the Oriental section!

Basic method bung all the ingredients in a liquidiser and you are ready to rock and roll.

4oz crunchy peanut butter
1 onion finely chopped
2 tablespoons of  hoisin sauce
2 crushed cloves of garlic
4 fl oz coconut milk
2 tablespoons fresh coriander.

There is a marinade recipe for meat with this recipe too if you are interested.

[Kleftiwallah]

I'll stick to Lee Kum Kee's satay sauce.   It's exactly like the satay sauce down at J.C.s makan stall Tengah Village Singapore (1968 - 1971).    If you can't beat it, stick with it.   

Cheers,     Tony.

[plum crumble]

thanks for putting this in the cooking section Mum!

[Janeymiddlewife]

That sounds yummy mum, I did one from the radio 2 website which tasted divine, but was a bit fiddly - yours looks easier

[Mrs Bee]

I'll stick to Lee Kum Kee's satay sauce.   It's exactly like the satay sauce down at J.C.s makan stall Tengah Village Singapore (1968 - 1971).    If you can't beat it, stick with it.   

Cheers,     Tony.

I don't always make my own
If I am in a hurry I use YEO's. Prefer this make as it is less salty.
We are  really lucky to have a Chinese cash and carry about 15 minutes up the road. A whole spicy duck for £13 and 100 pancakes for £3.50 makes it daft to DIY.

[Markw]

Here is my sauce recipe from Indonesia, and it keeps for weeks in the fridge.
7 tbs peanut oil
1 ts garlic flakes or minced fresh garlic
2 tbs dried onion flakes
2 dried red chillies
1 ts dried shrimp paste
1 tbs lemon juice
1 tbs dark soy source
375 g crunchy peanut butter
1.5 tbs of palm sugar.
If anyone wants the cooking instructions I would be happy to put them up, but this is one of the best I have ever tasted.