Recipe: how to make the best satay sauce ever
There’s love in the air… oh no, wait, that’s the smell of the barbecue! Because with Nick Toet’s book BBQ-en met Nick, any barbecue lover can become the king of summer. The book is packed with delicious, doable recipes and, thankfully, Nick also gives handy tips. For example, how to light your barbecue easily or what core temperature your steak should reach. And because, to me, eating burgers without sauce is a cardinal sin, I’m especially excited about the chapter on sauces – delicious curry sauce, or this satay sauce, for example!
This satay sauce is a classic
Nick: ‘This delicious recipe is also in my first book and because it’s so good, here it is again, especially for you! But beware: this sauce is so delicious that you’ll probably have to make it all the time, at every BBQ session with friends, family, vague acquaintances or simply for yourself, just for fun. This is a classic.‘
How to make the satay sauce
- Heat the sunflower oil and sauté the garlic in it.
- Add the sambal, kecap manis, vinegar, sugar and coconut milk and gently bring to the boil.
- Boiling? Add the peanut butter and stir well with a whisk. Make sure the sauce doesn’t burn and keep stirring until it thickens. Too thick? Add some coconut milk! Too thin? Add some peanut butter. Delicious!
Keeps for 5 days when refrigerated and stored in an airtight container.
Title: BBQ-en met Nick
Author: Nick Toet
Price: €27.50
Publisher: Carrera Culinair
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