Great with any satay – chicken, pork or lamb – accompanied by chunks of cucumber and red onion, or with grilled or baked vegetables, or salad vegetables for dipping.
175g (6 oz) shelled peanuts ¼ cup peanut oil 1 large onion, peeled and finely chopped 2 large cloves garlic, peeled and crushed 4 tiny dried bird’s eye chillies, crushed Small knob fresh ginger as big as your thumb, peeled and roughly chopped 3 Tbsp kecap manis (Indonesian soy sauce), plus extra for drizzling 1 tsp brown sugar 1 Tbsp lemon juice ½ cup hot water, or more, to thin
1 Preheat oven to 180°C (350°F). Put peanuts in a shallow roasting tin and roast for 7- 10 minutes, until lightly golden.
2 Heat peanut oil in a medium-sized frying pan (skillet) over a gentle heat. Add onion and fry gently for about 15 minutes, until soft and a pale gold colour; don’t let it catch and burn.
3 Add garlic, chillies and ginger. Cook for a few minutes, then tip everything into a food processor bowl or a liquidiser. Add peanuts, soy sauce, brown sugar, lemon juice and ¼ cup hot water. Process or liquidise until smooth, adding more hot water to bring it to a dipping consistency.
4 Cover and refrigerate for up to 3 days. Before serving, drizzle with a little kecap manis.
Kecap manis, also known as ketjap manis, is an Indonesian thick and sweet soy sauce made from soya beans, palm sugar and spices including star anise. You’ll find it in Asian food stores. Refrigerate after opening.