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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


This is a great recipe if you aren't allergic to peanuts! This sauce really gives your chicken, pork , rice, or veggies a real kick. I first discovered this recipe on the back label of a Campbell's Chicken Stock box, but found it wasn't quite my idea of satay so I tweaked it a bit to my liking.

New Zealand has a very Asian flavour whether it be in the form of a Chinese Takeaway on every corner, or an Indian or Thai Curry Place across the street from the shops. Personally, I love Pad Thai and I have even begun to experiment with curry in my cooking. It's still something I am getting used to, but I have learned that there are MANY kinds of satays and curries and they all taste a little bit different than the ones I remember trying in America.

Last night I made these pork & chicken skewers with red capsicum (bell pepper) and purple onions. I served them with a spinach salad and roasted kumara. Something for friends & family to look forward to when they come for supper, eh?... I am posting my modified version of the recipe offered by Campbell's, so here you have it.


1 Tbsp Oil
1 Onion, Finely Chopped
1 Cup Crunchy Peanut Butter
1 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
2 Tbsp Mirin
375 ml Chicken Stock
1 Cup Coconut Cream
2-4 Tsp Crushed Red Chilli (depends how hot you like it...more if you like the fiery satays)


Heat oil in a medium saucepan and fry onion approximately 2-3 minutes (don't need to brown, just fry till they start to go transparent).

Add remaining ingredients and bring to a boil. Lower heat and simmer approximately 10 minutes, then serve with meat and/or vegetables of your choice.

Great on skewers, BBQ items, in stir frys and on salads or rice.

SKEWER TIP: I marinate my chicken & pork skewers in soy sauce, mirin and crushed garlic. This gives the meat great flavour and the mirin allows the carmelization of the meat under the grill or on outdoor barbecues.


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