Peanut Satay Sauce

I have been working on this recipe for about a week, and I am thoroughly happy with the final result. This recipe could be used with grilled beef, chicken or like how I prefer - with tempeh. I don’t unfortunately have a grill, but during these warm summer months, try skewering your protein and veggies, basting with this delicious sauce and eating with coconut rice. Be sure to make extra to have with your meal, you won’t be sorry.

Ingredients

1 tbsp of lemongrass (just cut 1 inch near the bottom of the stalk, smash a couple of times with the handle of your knife)

1 pkg of tempeh (8oz)

1/4 tsp salt

pepper to taste

1 tbsp of dried shallots (if you don’t have dried, use fresh)

1/2 tsp ground tumeric

1 tbsp of tamari or soy sauce

1 tbsp sesame oil

1/2 cup creamy peanut butter

2 tbsp lime juice

1/4 cup water

1/2 cup coconut millk

1/4 tsp garlic powder

1 tbsp of coriander

1 whole jalapeno

1 dried chile de arbol - if you like it extra spicy

1 red bell pepper cut into squares

1/2 white onion cut into squares

1 tbsp of brown sugar

Put everything above except the bell pepper, onion and tempeh into your food processor. Blend until smooth, add extra water if too thick. Cut up your tempeh into squares, put into satay sauce and let marinate for 30 minutes. Turn on oven to 400F and roast bell peppers and onions for 15 minutes (can season with a little salt, pepper and sesame oil before roasting). Cook tempeh in sauce pan for a couple of minutes to reheat, serve with veggies and rice.

If your going to skewer the satay, then take wooden skewers (soaked for an half hour in water before using), and place tempeh alternating with bell pepper and onion. Reserve extra sauce for dipping skewers. Heat grill according to manufacturers instructions. Grill each side until grill marks appear, serve with rice.