Wednesday, 13 November 2013

WFT?! (what's for tea): Bastardised Version of Luke Nguyen's Sate Sauce

Hello Fellow Nom Seekers!

We are planning to do regular WFT?! aka What's For Tea?! posts where we share recipes which we have concocted and believe yum-worthy enough to share.  This is our augural one! 

Following a recent holiday in Vietnam, I have been cooking up a Vietnamese storm.  So far I have tried my hand at pho bo and spring rolls with reasonable success but the piece de resistance is my bastardised version of Luke Nguyen's sate sauce.  I love Luke.  He seems like such an affable person on screen and he has an amazing lobster and sate recipe which can be found on the link here

Watching this got me salivating and I decided to take his idea of a sate sauce and add my own interpretation.  I always keep a big jar of this in the fridge which I can mix with noodles or in a
'san choy bao' mixture for an instant flavour hit.

Ingredients:
  •  1/2 cup peeled raw prawns
  • 3 dried squid rehydrated
  • 4 - 5 dried oysters rehydrated
  • 1/2 dried shrimps rehydrated
  • 1/2 bulb garlic
  • 3cm piece of fresh ginger
  • 3 spring onions (white part only)
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 teaspoon of dried chilli flakes
  • 2 tablespoons of dark soy sauce
  • 1/4 cup of olive oil

Dried squid and oysters.  Available at any Asian grocers

Method:
  1. Soak dried shrimp, squid and oyster for approximately 30 minutes to rehydrate.  Drain and squeeze of excess water
  2. Place prawns, dried shrimp, dried squid, dried oyster, spring onions, ginger and garlic into the blender.  Mix until mixture resembles gritty clumps of sand
  3. Heat oil in a fry pan.  Add mixture and the remaining ingredients
  4. Fry off until mixture is a dark brown colour and the wonderful seafood aromas hits you in the face!
Sate sauce - burnished shrimpy salty goodness


I have a habit of returning from holidays then running out to buy candles which remind me of the places that I have visited.  For example when I holidayed in Hong Kong, I bought a gardenia candle because it reminded me of the smell of fresh gardenias in the hotel.  For my Fijian trip, I bought a lovely coconut scented candle.  Now for my Vietnam holiday, there is no need for scented candles.  I just cooked a batch of this sate sauce and I'm in Indochine.  It's a burnished shrimpy salty rubble. 

This sauce keeps in a glass jar for about a month but I'm sure it would be devoured long before. 

Ideas for serving:

  • For a quick week night dinner, fry off pork mince, onion and shredded vegetables of choice eg carrot, zucchini, etc.  Mix a few tablespoons of this sauce whilst everything is frying off in the pan.  Spoon entire mixture over hot rice noodles for an Asian style Bolognese
Beware the vultures hovering around my Asian style Bolognese

  • Mix a few tablespoons of this sauce whilst cooking your meat for San Choy Bao.  Yum! 
  • Throw a tablespoon of this sauce into an omelette
  • Home made pies and pastries, mix a few tablespoons into your filling for a seafood-y element
Hope you get to give this recipe a go and I would love to hear any other applications this can be used for.  It smells so good I'm tempted to use this as potpourri!

Until next time,
Nom Seeker - Glutt
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