The Spice Tailor Indonesian Peanut Satay275g

Preparation and Usage

3 simple steps Heat spices add fresh ingredients and paste (small pouch) Stir in satay sauce (large pouch and simmer? ?Please ensure food is fully cooked and piping hot throughout before serving. Not suitable for microwave use. Bits to buy 275g protein or veg of your choice E.g. skinless boneless chicken, tofu, seafood, beef or vegetables From your cupboard 1 tbsp vegetable or coconut oil Indonesian peanut satay - recipe Sometimes the satay sauce separates, do not let this worry you! Cooking instructions: Cut your chosen protein or vegetables into generous pieces. 1. Heat 1 tbsp oil in a small pan. Fry the chilli from the spice pouch for 20 seconds for extra heat. 2. Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the satay sauce in step 3. Add the paste (small pouch). Simmer for 1-2 minutes. 3. Stir in the satay sauce (large pouch). Add the makrut lime leaves from spice pack and simmer for 3-5 minutes, or until the protein or veg is cooked through. Serves 2-3 with jasmine rice or noodles. As appliances may vary, these are guidelines only. Please ensure food is fully cooked and piping hot throughout before serving. If you don't like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving. Tailor to taste Use these handy tips to customise your dish: - For a classic satay dish, marinate chicken, beef or tofu pieces in the paste from the smaller pouch, plus 2 tbsp of the sauce from the larger pouch. Grill the protein on skewers until charred and cooked through. Heat through the remaining sauce from the larger pouch and serve on the side of the skewers as a dipping sauce. See full recipe on our website. - This dish is delicious served with coconut rice and a simple, asian-style cucumber salad. - For an extra flourish, garnish with roasted, chopped peanuts, fresh slices of red chilli and a squeeze of lime. Serves 2-3 in 10 mins