Satay sauce, is one thing I absolutely have started to adore the last few weeks throughout my pregnancy.
I still do wake up in the night and feel sick, like last night where I had to get up at 01:00 to eat an Ice-cream, just praying that I wasn’t going to be sick. Again, this morning I felt really sick, however, I haven’t actually been sick today or yesterday… what a relief.
On the other hand, my blood pressure has gone up… so now we are watching out for sign of Pre-Eclampsia… You just can win.. but not long to go now.
Strangely enough, with my Hyperemesis Gravidarum settling down, my big craving has been all food Asian and especially anything with peanuts.
In my first pregnancy with Toddler Blip, I didn’t touch peanuts at all, due to the fact that my mum suffers badly from peanut allergy. But having spoken to midwifes, doctors, and done lots of research on the internet, there is no evidence that eating peanuts in pregnancy causes allergy in the baby. In fact, both my doctor and midwife has advised me to eat nuts/peanuts as it’s a good source of protein for me as I have been so sick…
Hence, I decided to make my Satay Sauce, I always used to have some in the fridge/freezer as its such a good standby for an easy meal… Also, I love that it uses up the coriander stalks… I normally end up throwing them away!
Only time I normally don’t have any type of peanuts in my house is when my mum comes over, peanuts are banned up to a month before… still a risk as peanuts spores does sit in everything. But (touch wood) we have never had a problem with this yet.
This recipe, is for a basic Satay Sauce. I should add that it’s probably not authentic, however, it tastes amazing (definitely better than the one I can buy finished made from Tesco).
I will add another recipe one of the next few day as to what I use it for.. but there is so many uses… Satay chicken, Satay noodles, etc…..
130g crunchy peanut butter
15 g coriander stalks (or leaves)
2 tbsp toasted sesame oil
1 tbsp hot chilli oil (if you don’t want it hot, use vegetable oil)
2 tbsp soy sauce
3 garlic cloves
2 cm ginger
1 spring onion
3 tbsp water
- In a liquidiser or small food processer add all the ingredients together, reserving around 30g of peanut butter and blend to a paste. You could leave the hot chilli oil out, especially if you make it for kids.
- Now add the mixture to a small pan, adding the 30g reserved peanuts and gently warm up the mixture.. don’t let it burn.. it just need to be warmed through, you may want to add a bit extra water if it becomes too thick.
- Take it off the heat and put in a bowl – transferring it into a jar when cold
You can store it a few days in the fridge or freeze it.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).
Peanut butter 25p
Coriander stalks (or leaves) 10p
Toasted sesame oil 19p
Hot chilli oil (if you don’t want it hot, use vegetable oil) 12p
Soy sauce 11p
Garlic cloves 9p
Spring onion 10p
Total: £1.01 makes around 140g of Satay Sauce. To buy Tesco’s own jar sauce isn’t much more expensive. But I promise you this is much more delicious.
If you wonder why that glass looks so small, it’s because I already used some for a dish!