PANTRYFLEX

simmer · nut sauce

★★★ KITCHENPrep 5 minCook 15 min

Cedargate Salsa Satay

Independent adaptation of a publicly published Pascal Barbot recipe. Not affiliated with, sponsored by, or endorsed by Pascal Barbot.

Salsa Satay from a three-star kitchen.

Ratio

Ratio by volume: Shrimp Paste 250 ml, Coconut Milk 250 ml, Tamarind 100 ml, Garlic 15 ml, Ginger 15 ml, Lemon Juice 15 ml, Makrut Leaf 15 ml
Shrimp Paste 250 mlCoconut Milk 250 mlTamarind 100 mlGarlic 15 mlGinger 15 mlLemon Juice 15 ml

Ingredients

  • Peanuts — 500 g de cacahuetes frescos pelados y tostados
  • Shrimp Paste — 300 g de pasta de gambes
  • Coconut Milk — 250 ml de leche de coco
  • Tamarind — 100 ml de coulis de tamarinde
  • Brown Sugar — 200 g de azúcar moreno de caña
  • Garlic — 1 cucharada de jugo de ajo (15 ml)
  • Ginger — 1 cucharada de jugo de jengibre (15 ml)
  • Lemon Juice — 1 cucharada de zumo de limón (15 ml)
  • Makrut Leaf — 1 cucharada de aceite aromatizado de combava (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Shrimp Paste, Coconut Milk, Tamarind, Garlic, Ginger, Lemon Juice, Makrut Leaf.
  2. Add: Peanuts, Brown Sugar.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

4 kitchens · 5 stars · 2 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Salsa Satay.

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Salsa Satay”). Full citation lives in Provenance.

Add to a jar