Wednesday, 22 August 2012

:: Asian Inspiration ::

Satay Sauce & Thai Salad
:: Megann’s Kitchen ::

:: the best ever satay sauce from Megann's Kitchen ::

They say the way to a man’s heart is through his stomach… & for my husband this Satay Sauce is it. Ever since I learnt that Satay was my husband's preferred dish, I have spent years trying to perfect it as it’s his absolute favourite. It started out just with my mum’s simple recipe - then as my taste buds developed, so did my quest for the perfect satay sauce.

This Satay Sauce is not traditional, however it is inspired by Asian flavours & was invented in Megann’s Kitchen by trial & error. That is the best way to create! It has quite a few ingredients, but you will find that many of them are pantry basics & easy to keep on hand. I love this Satay Sauce with a Thai salad as it is tasty & fresh, but you could serve it with anything. It is just so versatile! Great from BBQs with the friends to a simple weeknight meal with the family. 

:: chicken skewers with rice noodles & thai salad ::

1 cup smooth peanut butter
¼ cup crunchy peanut butter
200 ml coconut milk
250-300 ml chicken stock
½ shallot or 1 spring onion, finely sliced
1 cheek of red capsicum, finely diced
1 Tbs coriander stalks, finely chopped
2 Tbs white vinegar
½ tsp red paprika
½ tsp dried chilli flakes (adjust to personal heat preference)
½ tsp ground coriander seeds
½ tsp ground cumin seeds
1 tsp soy sauce
1 small garlic clove, crushed
5 kaffir lime leaves, crushed in hands
1 lemongrass stalk, broken into four
1 Tbs fresh lime juice
1 tsp fish sauce, or to taste

300g salad lettuce - such as cos, butter, mixed greens, etc
200g cherry tomatoes, halved
1 continental cucumber, cut into thin matchsticks
½ red onion, finely sliced
1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
½ bunch fresh mint, leaves picked, large leaves torn
½ bunch fresh coriander, leaves picked
½ bunch fresh Thai basil, leaves picked, large leaves torn
¼ cup toasted peanuts, coarsely chopped
2 kaffir lime leaves, finely sliced
portions of rice noodles or jasmine rice to serve

500g desired skewers, such as chicken

:: place all ingredients into the pot & heat ::

Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warms & comes together. Remove from heat & let the flavours infuse for at least half an hour. While the sauce is resting, assemble all the salad ingredients in a large salad bowl & prepare rice noodles according to packet instructions. Cook your desired skewers & rest for 5 minutes. Just before you are ready to serve, quickly return the sauce to heat to bring to temperature but do not boil, as it will cause the oils to separate. Reheating should also bring it to a slightly thicker consistency, perfect for skewers. Remove lemongrass stalks & kaffir lime leaves & serve over skewers topped with extra coriander, chilli slices & toasted peanuts.

:: kaffir lime leaves freeze well to use another time ::

:: tying up the lemongrass with kitchen string for easy removal ::

Kitchen Notes
:: Don’t have crunchy peanut butter? Simply add 1¼ cups of smooth peanut butter & sprinkle some extra chopped peanuts over the top to garnish.
:: When making it for the family, there is always one that likes to spice things up a bit. Have some extra sliced fresh red chilli or dried chilli flakes in a side dish (but do not touch it with bare hands!) to cater for those who like a bit of heat!
:: I finely dice the capsicum & coriander stalks in a Tupperware Turbo Chef, saving a little time & effort.
:: I like to tie aromats, such as the lemongrass in this recipe, with kitchen string. That way they are easier to remove at the end.
:: Kaffir Lime Leaves & Lemongrass freeze very well – I always keep some frozen on hand for this recipe.
:: Vegetarian – simply leave out the chicken stock & replace with water.

:: add the satay sauce to anything you desire ::

Serve… Many Ways
:: with skewered… anything! Try chicken, beef, prawns, vegetables, etc.
:: with sautéed diced meat or vegetables in the sauce & pour over jasmine rice. Include a lime wedge + coriander as a garnish.
:: with the Thai Asian salad & rice noodles.
:: in iceburg lettuce cups. Simply assemble like a wrap with desired contents inside the lettuce leaf & eat – super healthy & fresh.
:: with a side of roti to soak up the extra satay sauce – available from supermarkets.

Quick Kitchen 
:: I have found that it also freezes well, so make some in advance/freeze leftover sauce alongside some prepared skewers to defrost for those surprise visitors or easy weeknight dinners.

Enjoy my very own personal creation! I hope you like it.


  1. Hi I’m Heather! Please email me, I have a question about your blog! LifesABanquet1(at)

    1. Sure Heather - I am happy to answer any questions that you have about the blog/recipes. Always feel free to email me at


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