沙爹酱（Satay Sauce）

为了让娜娜来着的烧烤会的沙爹更美味可口，

安迪决定要自己烹调浓缩的沙爹酱。
Having made my own satay, I decided to complete the picture by making my own Satay Sauce.

本来以为这沙爹酱应该准备工作繁杂，

没想到却比想象中容易多了，

尤其可以买到烤便的花生碎，更是事半功倍。

At first, I thought the Satay Sauce would be quite a handful, yet it turned out to be rather easy, especially since I bought pre-crushed peanuts.

食谱参考自称来自沙爹世家的 Kjee,然后再作适量的修改。

据Kjee说，他可是在沙爹托盘中诞生的娃儿，

妈妈竟然在串沙爹的当儿，就把他给诞出来了。 

所以安迪在众多食谱当中，就选来这“沙爹公主”的食谱。
 The recipe was sourced from Kjee, who was born into a Satay family. She was born as her mother was threading Satay. Which is why of all recipes, I choosed the one presented by this "Satay Princess".

沙爹酱（Satay Sauce）

材料（Ingredients):

烤香花生碎200克，和400毫升水搅拌成糊
（200g toasted peanut,blended with 400ml water）
大葱3个，搅拌（3 onion,blended）
12条辣椒干，浸软，搅拌（12dried chilli ,soaked and blended）
125克椰糖（125g gula melaka）
125克油（125g oil）
适量的盐和糖（salt and sugar to taste）

做法/ Method:

1。烤香花生，去皮和水一起搅拌成糊。（我买到烤便花生，就直接和水搅拌）

1. Toast and skin the peanuts, then blend with water to form peanut gravy. (I managed to buy toasted peanuts, so I just blended it with water)
 2。热油，炒香搅拌大葱和辣椒干直到油酱分割。

2. Heat up some oil in a wok, add in blended onion and dried chilli, saute until the oil is separated from the sauce.  

3。 这是时，加入花生糊，翻炒均匀，如需加水。煮滚。然后加入椰糖和适量的盐与糖调味。

3.  Add in peanut gravy. Add more water if it becomes too sticky to saute. Stir well and bring it to boil and finally, add in gula melaka, salt and sugar for ideal taste.

4。 要懂得把握水量的加入因为冷却后的沙爹酱会稠些。

4.  The satay sauce will turn thicker when cooled, therefore smart judgement of the volume of water added in is needed.

烤香的沙爹，本来就美味；

一旦醮上沙爹酱，更是起了画龙点睛的作用，

往往一串接一串，吃个不停。 
The grilled Satay was made even more delicious by dipping in this amazing Satay Sauce. It's wonderful!

这沙爹酱除了可以供沙爹配食之外，

也可以和传统马来饭团（Ketupat）及青瓜，大葱一块吃。
This Satay Sauce is also suitable to be eaten with the ketupat, cucumber and onion slices.

自家做的沙爹酱，满满的烤香花生碎，充裕的辛料，

自然比外面卖的略胜一筹。 
This homemade Satay Sauce is as good as any you can find sold in stores.

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