British-Chinese satay sauce - This satay sauce is an approximation of the satay sauce as served at Chinese takeaways in Britain. It's completely different from satay sauces in other countries, but actually not bad at all and even lacto/vegan friendly. Ingredients =========== Sunflower oil Few tablespoons for sauteeing the onions Garlic 1 clove Ginger 1 cm, grated or cut very small Turmeric 1 pinch (half a teaspoon) Sugar 1 tablespoon Peanut butter 1 tablespoon (use chunky peanut butter) Coconut cream 25 grams Salt/pepper To taste Water 100 ml (boiling hot) Chili 1 tsp/to taste Onion 1/4 (~30 grams) Lemon juice 1 tablespoon Method: ======= Cut the onion and garlic very small. Heat the oil in a small saucepan. Sautee the onion and garlic. Except for the water and peanut butter, add in all the other ingredients while stirring. Add the water and keep stirring until the coconut cream has dissolved. With a hand blender, blend until as smooth as it gets. Add the peanut butter and reduce until the right consistency is reached, unless too thick, in which case you should add a bit of water. When unsure about the right consistency, it's better to add a bit too much water and reduce until the sauce just starts bubbling. If you prefer a smooth sauce, either use smooth peanut butter or add the peanut butter to the sauce before blending it.