Last Night’s Dinner: Greens with satay sauce

Wednesday 18 May

Where to begin with satay sauce? I reckon it’s best to imagine it as an Asian sweet chilli sauce with the addition of peanuts. That’s essentially how we make it, in any case. Some people simply add a dollop of peanut butter for that sweet peanut flavour, but we grind skinned peanuts, coarsely in a food processor and then soften them by simmering in a little water for 15 minutes until they’re almost creamy.

For the chilli sauce I made what is becoming our ‘standard’ base, which can be adapted for many Indian curries and Chinese/Indonesian/Malaysian recipes. Essentially, for sauce for two people, you take a couple of medium shallots, two cloves of garlic and some chillis (to your liking!). Add a little oil and a dash of water if you need and blitz in the small jug of a food processor until you have a paste. Spoon into a dry frying pan and ‘cook it off’ for about 10 minutes.

[For a curry paste, you might add dry spices, tomato or ginger. For some Vietnamese dishes – more of which soon – lemongrass.]

I added a splash of soy sauce and of Chinese rice wine vinegar near the end of the chilli sauce cooking. Then add the simmered peanuts, et voila.

The rest of the dish is basically stir-fried greens – and almost any would do – plus a little assortment of veg. I had some spring greens to hand, so they went in the wok, along with some oyster mushrooms and some shavings of carrot. Once it’s sizzling, piou over the satay sauce and heat through for a few minutes. Serve on egg fried rice.

You wanna know about the rice again? Okay then:

Never fry rice if it’s still steaming and hot. Allow boiled long-grain rice to cool completely before letting it even look at a frying pan. Once cool, heat a little sunflower and a tiny bit of sesame oil a wide frying pan and add the boiled rice. Once it’s crackling and hot, add a little soy sauce. Make sure the soy is evenly distributed through the rice and cook for 5 minutes. The crack an egg per person into the rice, stir quickly and cook for another 10 minutes, making sure the egg cooks through, dries out somewhat, and becomes mostly broken apart.

Hope you enjoy.

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