In our early youth we often made peanut / satay sauce from peanut butter. Unfortunately, this peanut butter has changed in the past 30 years, from a real chopped peanut butter with piecs of peanuts, in to a refined sweet paste, that in a far distance still tastes as peanuts. Unfortunately I helped myself developing this here, in 1996, without knowing it. I worked briefly in a laboratory of one of the largest food manufacturers in Europe. The only thing I've done in those weeks, .. correct ; cooking peanut butter. The " food scientists " had added some vague additions with elastic properties. This meant that if I boiled it, and added continuously water, it became more and more, by the polymer reaction. So I made from one jar real peanut butter about 10 jars peanut blubber. That's why today I often make peanut / satay sauce of real peanuts myself, if those peanuts are still real....

It is finished in 2 minutes and quite simple. I start from a base, without adding extra spice, because I think adding spices is very personal. I have made sauces made ​​with tomatoes, garlic and many spices .. You can choose to roast the peanuts in a wok or oven first. Usually i don't, due the time I have. The first trick is to ground the peanuts with a mortar. Little at a time, works best, instead of trowing it full. Foremost is going on mixing. Do not stop too soon. You should really go on till it is an oily paste. Then I put a frying pan with a half cup of water on a high heat. As it cooks well, add the pasta. Continue cooking and stirring well for 2 minutes. Do not walk away. If done properly, it will be a nice sauce. I add of course, some sambal, cream or milk, a little soy sauce in, and usually some curry or one of the garam masala's.

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