Satay sauce without peanuts

For anyone who'd like to eat peanut sauce, but can't use peanuts.

Created on 2020-04-13

Estimated time needed: At least 8 minutes. At most 13 minutes.

Ingredients

75 g onion 1 medium onion is about 150 g.
70 g cashews
10 g ginger
4 tbsp tamarind
4 dl coconut milk
2 pieces chili pepper
1 tsp paprika spice
1 tbsp malt syrup
1 tbsp brown sugar
0.5 tsp ginger spice
0.5 tsp onion spice
0.25 tsp chili spice

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 5 minutes

  • 70 g cashews
  • 4 dl coconut milk
  • 4 tbsp tamarind

Grind cashews and add liquids:

Grind the cashews until they are slightly chunky. Then put them in a bowl and mix with the coconut milk and tamarind. If you want to use a blender, add the coconut milk and tamarind to go easier on your blender. If you only have a knife, chop the cashews finely before putting them in a bowl with the other ingredients.

⌛ Active time 5 minutes

  • 2 pieces chili pepper
  • 75 g onion | 1 medium onion is about 150 g.
  • 10 g ginger

Chop the choppables:

Dice the onion, and finely chop the chili peppers and ginger.

⌛ Active time 3 minutes

  • 0.5 tsp ginger spice
  • 1 tsp paprika spice
  • 0.5 tsp onion spice
  • 0.25 tsp chili spice
  • 1 tbsp malt syrup
  • 1 tbsp brown sugar

Mix everything:

Mix the spices with the chopped vegetables and the cashew paste you've already prepared. Adjust the amounts of all the spices as you go to taste.