After I discovered the custard powder crumbing trick, I started to experiment with tasty satay options again… only I messed up my latest attempt. I added liquid smoke instead of soy sauce.
But this was a moment of brilliance. I wasn’t sure – at first – but on second lick decided it has an addictive, deep, cheesy flavour to the sweet, limey satay. It’s punchy everything sauce and I dig it.
The sauce is simply:
1) Peanut butter (I only use Pic’s Peanut Butter – they have a whole Mom & Pop story of fresh roasting and then grinding it while it’s fresh and adding nothing else other than a dash of salt, and I most earnestly feel like this process is reflected in the overall decency of their product), but I digress…
2) A dash of soy sauce
3) The juice of one lime
4) 2 tablespoons coconut sugar
5) Water to thin to desired consistency
6) A dash of liquid smoke
7) Optional pinch of chilli for a kick
Shown here with black rice, fresh broccoli and crunchy Tofurkey battered in southern fried seasoning and a light crumb.