Satay spice paste

Name: Satay spice paste
Yield: Makes about 300 ml/10 fl oz
Cuisine: Indonesian
Ingredients: 2 teaspoons ground turmeric; 200 ml/6½ fl oz coconut milk; 1 teaspoon finely chopped lime rind/zest; ½ teaspoon chilli powder; 2 teaspoons sea salt; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; ½ teaspoon black peppercorns; 2 teaspoons coriander seeds; 30 g/1 oz palm sugar/jaggery, shaved; 30 g/1 oz palm sugar/jaggery, shaved

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 teaspoons

Asia
Oceania
Australian
Malaysia
Indonesia
Australia
Spice Mix
Snack
Vegan
Gluten-free
South East Asia
Southeast Asia

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 it has dissolved, then mix in all spices and flavourings. Keeps, refrigerated, for up to 48 hours.