Satay spice paste

Name: Satay spice paste
Yield: Makes 300 ml
Cuisine: Malay
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 teaspoons coriander seeds; ½ teaspoon black peppercorns; 30 g palm sugar, shaved; 200 ml coconut milk; 2 teaspoons ground turmeric; ½ teaspoon chilli powder; 1 teaspoon minced lime zest; 2 teaspoons sea salt

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Typical of Nonya and Singaporean cooking, this paste is used as a marinade and flavour booster for meat or poultry, which is then threaded on satay sticks before barbecuing or grilling.

Ingredients

1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 teaspoons

Asia
Singapore
India
Malaysia
Spice Mix
South East Asia
Vegan
Gluten-free

Method

Dry-roast whole spices separately over gentle heat until fragrant. Cool, then grind to a fine powder. Stir palm sugar into coconut milk over gentle heat until dissolved, then mix in all spices. Refrigerate for up to 48 hours.