This thick creamy Satay sauce is widely used in Indonesian, Malaysian, Thai, Vietnamese and Chinese cuisines. It is a peanut-coconut based sauce, a balance of hot (from chilli), salty (soya sauce), sour (fish sauce), and sweet (brown sugar). if you love peanut butter, then don’t miss the satay sauce.
Satay sauce is typically paired with grilled chicken, pork or beef skewers. This rich creamy sauce is just for the meat dish, but also perfect for making tofu, and vegetable dishes.
- 10 Chinese black mushrooms
- 1 tbsp Satay powder
- 1/2 tsp Jiafan rice wine
- 1/2 tsp Chicken bouillon
- 1/2 tsp Salt
- 1 stalk Spring onion chunks
- 2 Garlic cloves
- Clean the mushrooms and slice. Soak the dried mushrooms in water. Drain and cut into small pieces.
- Heat up a skillet with some oil. Add in garlic, onion and dried muchrooms and stir until fragrant. Add in sliced mushrooms. Stir briefly. Sprinkle rice wine, satay, salt and chicken powder. Stir until the mushrooms are coated with the sauce. Serve immediately.