Another of my recipe-related gripes: people can't make proper sate sauce!
Hmmm - while I think of it both sides of my family are pretty international. I've talked about my mother and her South African relatives, but in my father's family, I have a couple of older relatives who spent their lives up to WWII in Indonesia.
When I was young, a great feature of my father's family gatherings were huge orgies of Indonesian food. Indonesian cooking became a bit of a fad in our family. We made almost everything ourselves from scratch, and Indonesian shop owners used to be most bewildered when this white person came in asking for some ingredient or rather, using the Indonesian word for whatever I was buying.
In any case. Sate sauce is of course the main ingedient of Gado gado, an Indonesian vegetable dish, and the sauce has been adopted by most other equatorial-Asian countries for sate. In its pure form, the sauce is poured over a bed of luke-warm lightly-cooked vegetables (cauliflower, white cabbage, bean sprouts, carrot, broccoli, with maybe some cooked chicken or tofu added, or boiled eggs). Remember: NO tomatoes in Indonesian food!
Indonesian peanut sauce:
1 onion
bit of oil
1 tbs brown sugar
1 tsp sambal ulek (chili paste. Don't add this if you plan to feed this to the kids)
2 tbs vinegar
half a jar of peanut butter (use cheap stuff! Chunks OK)
2 tbs sweet soy sauce (see note below)
half a cup of water
Cut onion and get everything ready on the bench.
Fry onion, sambal & brown sugar until onion is soft. Add vinegar. Add peanut butter and soy sauce. Here comes the trick: add a bit of water. Stir until thickened (careful: sauce usually slops over the side of the pan when you do this). Add more water, stir again, etc until the sauce has the desired consistency. If you need to turn it off and re-heat later, keep a bit of water handy to add when re-heating.
If you want to use this as sate sauce, marinate two chicken filets or equivalent (beef, pork, prawns, fish or tofu) in a mixture of 1 clove of garlic, 1 tbs of curry powder, 1 tbs of tomato sauce (ketchup) 2 tbs of sweet soy sauce, put on bamboo skewers and put in grill until cooked.
Note on soy sauce: The best soy sauce for Indonesian recipes is often the cheaper supermarket-brand stuff. Don't use Japanese or Chinese soy sauce. It's too salty and has a slightly rancid taste.