d'Arenberg's Singapore Circus Peanut Satay Recipe
Jamie Steele, Head Chef, carefully crafts this peanut satay sauce as part of the vibrant South-East Asian inspired menu at d’Arenberg Cube's new restaurant, Singapore Circus.
Use as a dipping sauce, for serving over meat/vegetables or as a stir-fry sauce.
Preparation time: 1 hour
- 3 tbs Coconut Oil
- 100g Shallots, diced
- 25g Turmeric
- 25g Galangal
- 25g Ginger
- 25g Lemongrass
- 50g Garlic
- 1 Star Anise
- 1 Cinnamon Quill
- 2 Bay Leaves
- 6 Cloves
- 1tsp Coriander Seeds
- 1 tbs Cumin, ground
- 80g Palm Sugar
- 250mL Coconut Milk
- 250mL Coconut Cream
- 100g Peanut Butter
- 60ml Soy Sauce
- 25ml Kecap Manis (sweet soy)
- 80g Crushed Peanuts
- Peel and dice shallots, set aside
- Peel turmeric, ginger, garlic and galangal. Blend to a fine puree along with the lemongrass, set aside.
- Heat coconut oil in a heavy based saucepan and gently cook down shallots for 10 minutes, making sure you don’t get any colour on them. * You know they’re ready when they crush between your thumb and fore finger.
- Add blended paste to the pot and continue to cook out on a medium flame for 10-15 until fragrant. Be careful not to get too much colour or let the mixture stick.
- Add star anise, cinnamon, bay leaves, cloves and coriander seeds to the pan and toast in the paste for 5 minutes.
- Add the ground cumin and palm sugar. Let the pam sugar melt out and caramelise slightly.
- Deglaze the pan with the coconut cream and milk, stir into the paste and place on the lowest flame possible.
- Add your peanut butter, soy sauce, kecap manis and leave to simmer for 30 minutes on low, stirring often to avoid sticking.
- Remove bay leaves, cinnamon and cloves, then blend with stick blender to form a smooth sauce.
- Finish with toasting the peanuts until lightly golden and adding them to your sauce while still hot.