A good satay meal comprises of a few elements. It has to have those beautifully aromatic, slightly sweet, flavours in the marinade, created by such ingredients as turmeric, galangal and lemongrass. Equally as important is the accompanying peanut sauce which should be full of richness and complexity with a hint of acidity from the tamarind and lime juice. This recipe is just brilliant and really replicates those authentic flavours I remember as a child frequenting satay houses with my family.
|Type of Product||Ketupat & Satay Peanut Paste|
|Net Weight||150g & 500g|
|Ingredients||Peanuts, sugar, dried chili, onion, tamarind and salt, wild ginger, lemongrass, ginger, clove, star anise and cinnamon.|
|Storage method||Room temperature ( 20-25oC )|
|Serving suggestion||Eat with meat such as chicken, beef and mutton as a gravy|
|Shelf life||1 Year|