Saté sauce (the real thing)
Tonkatsu sauce
- 250 GRAM PEANUTS
- 2 CLOVES GARLIC, mashed
- PIECE OF GALANGAL, grated
- 30 GRAM BROWN SUGAR
- 4 TBSP SOY SAUCE
- JUICE FROM 1 LEMON
- 1/2 ONION, chopped
- 2 CHILI PEPPERS, chopped
- SALT TO TASTE
- 3 TBSP OIL
- 100 GRAM TOMATO KETCHUP
- 2 TBSP SOY SAUCE
- 2 TBSP MIRIN (cooking sake)
- 2 TBSP WORCESTERSHIRE SAUCE
- PIECE OF GINGERROOT, grated
- 1 TBSP MUSTARD
- 1 CLOVE GARLIC, mashed
Fry the onions, the garlic and the chili peppers for 5 minutes. Add the peanuts and fry 2 minutes more. Add all other ingredients and puree in the food processor, or, even better, using a pestle and mortar. Slowly mix in two cups of water (or a little more or less until the right consistency is reached). Heat the sauce and add salt to taste.
Mix all ingredients well together. Serve with tonkatsu.
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