Satay Sauce

Heat the sunflower oil in a saucepan over medium heat. Sauté the shallots, garlic and sambal until it starts to smell delicious (about 2 to 3 minutes). Do not let it burn.

Add the djahé and the sugar to the pan and stir briefly until the sugar starts to melt. Pour in the ketjap manis, the coconut milk and the water, and bring the mixture slowly toward a simmer.

Keep the heat low. Add the peanut butter bit by bit and stir constantly with a whisk or wooden spoon until the peanut butter is fully incorporated and a smooth, thick sauce forms.

Let the sauce simmer on very low heat for a few more minutes until it reaches the desired thickness. Keep stirring along the bottom! Remove from heat and stir in the fresh lime juice.

Important Sauce Tips:

• Thickening: Peanut sauce thickens a lot as it cools. If your sauce is too thick, simply stir in an extra splash of warm water or coconut milk.

• Emulsion: If the sauce starts to separate (an oily layer appears), remove from heat, add a tiny splash of cold water, and whisk vigorously. The sauce will bind again.