4 Sizzling Ideas with Satay Simmer Sauce

23 October 2020 By Latasha

Tray Baked Satay Drumsticks

• 6 chicken drumsticks, skin on – split
• 2 tbsp peanut oil
• 1 lemongrass, bashed
• 2 red chillies, split lengthwise
• 350 g Latasha’s Kitchen Malaysian Satay Simmer Sauce
• Salt
• 100 ml water
• 100 ml Ayam coconut milk
• 1 tbsp Pic’s or Mayer’s brand peanut paste
• 1 tbsp palm sugar

Method

1. On a baking tray, add some oil and bashed lemongrass and 2 red chillies.
2. Then add split drumsticks (make a deep long incision right up to the knuckle bone at the thickest part of the drumstick so it opens up) and cook until it is golden brown all over.
3. Next pour Latasha’s Kitchen Malaysian Satay Simmer Sauce into the pan along with water, coconut milk and peanut paste.
4. Add salt and red chillies, lemongrass and bring to a quick boil. Then cover loosely with foil and place in pre-heated oven set at 180˚C and cook for 45 minutes. Serve with salad and rice.

Gado Gado Salad

Prepare a cold mixed vegetable and fruit salad platter as you would for a Gado Gado with the following ingredients:

• Fresh pineapple, cucumber, red onions
• Scalded bean sprouts
• Fresh Chinese cabbage
• Fresh lettuce
• Blanched long snake beans
• Fried firm tofu
• Soya bean cakes or fried tau kwa
• Combination of boiled sweet potatoes kumara, purple and white
• Boiled yam beans
• Boiled baby potatoes
• Boiled eggs
• 480 g Latasha’s Kitchen Malaysian Satay Simmer Sauce
• Latasha’s Kitchen Chilli Oil or peanut oil
• 200 ml Ayam coconut cream
• 200 ml water
• 3 tbsp good quality peanut paste, like Pic’s
• 1-2 tbsp palm sugar

Garnish

• Fried peanuts, crushed
• Fried shallots and garlic

Method

1. Place all diced and sliced vegetables, pineapple, cucumber, egg and tofu attractively on a serving platter.
2. Heat some Latasha’s Kitchen Chilli Oil or peanut oil in a saucepan, add Latasha’s Kitchen Malaysian Satay Simmer Sauce and water, then gently heat for 10 minutes on low heat. Next add coconut cream and good quality peanut paste, then simmer gently for a few minutes. Add crushed palm sugar, simmer for a few minutes then pour over prepared veggies.
3. Top with fried crushed peanuts, shallots and garlic.

Satay Dog in a Bun with Onions and Lettuce

• Grill 6 chicken sausages
• Caramelise 2 minced brown onions in oil, with pinch of salt for 15 minutes
• Wash and prepare some curly soft lettuce
• Toast and butter some brioche buns

Method

1. Heat 2 tbsp peanut oil in a deep saucepan.
2. Add the 480 g jar of Latasha’s Kitchen Malaysian Satay Simmer Sauce and 50 ml water (use to rinse the jar out)
3. Add 100 ml Ayam coconut milk, 1 tbsp palm sugar and bring to a boil. Simmer 15 minutes.
4. If you like it spicy, add some sliced red chillies.

Assemble

1. Spoon satay sauce over brioche.
2. Place lettuce, sausage, onion and top with more sauce and sliced red chillies and coriander.

Meatballs with Satay Simmer Sauce

Meatballs

• 650 g fatty coarsely ground pork mince
• 2 tbsp minced spring onion or chives
• 2 tbsp minced coriander
• 1-2 tbsp minced red chilli
• 2 small shallots, minced
• 2 tbsp soy sauce
• 1 egg, lightly beaten
• 50 g thinly sliced green beans
• Salt and ground white pepper

• 2 tbsp peanut oil
• 350 g Latasha’s Kitchen Malaysian Satay Simmer Sauce
• ⅓ cup water
• 100 ml Ayam coconut milk
• 1 tbsp palm sugar
• Sliced red chillies
• Garnish with coriander leaves, crispy fried peanuts (crushed), fried shallots and fried garlic

Method

1. Mix pork mince with all meatball ingredients. Knead for 10-15 minutes until mince becomes thick and gluey in texture and binds really well.
2. Oil hands and make even sized meatballs from the paste.
3. In a deep saucepan heat peanut oil.
4. Quickly brown and seal meatballs in the pan.
5. Add Latasha’s Kitchen Malaysian Satay Simmer Sauce to the pan, rinse out the empty jar with water and pour over the meatballs. Stir in coconut milk, palm sugar and sliced red chillies.
6. Simmer for at least 15 min or until meatballs are cooked and the sauce thickens and is bubbling. Garnish with coriander leaves and fried peanuts, shallots and crispy garlic.