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Fig Jam and Lime Cordial

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Jimmy’s Saté Sauce

November 9, 2013 by Celia @ Fig Jam and Lime Cordial

When we were in our mid-20s, Pete and I discovered Jimmy’s Saté Sauce.

In the beginning, we used it straight out of the jar as a stir-fry sauce. Then one day, a friend mentioned that a chef had told him that it was widely used in the restaurant trade, but only ever in combination with other ingredients.

These days, we mix Jimmy’s with a little sesame oil, some dark sweet soy, lime juice and peanut butter. Coconut milk and a little brown sugar round off the flavours.

Our stir-fry satay sauce recipe is:

  • 60g Jimmy’s Saté Sauce
  • 50g smooth peanut butter
  • 60g coconut milk (or to taste)
  • ¼ teaspoon sesame oil
  • 10g dark sweet soy
  • 15g lime juice
  • 10g brown sugar

Whisk all the ingredients together until combined and then taste and adjust as needed.

For tonight’s dinner, we used:

  • 400g grassfed eye fillet, thinly sliced
  • 1 large capsicum, seeded and cut into strips
  • 1 large onion, sliced
  • 2 cloves garlic, crushed and minced
  • 1 sprig of curry leaves, stripped off the stem
  • 1 stalk of lemongrass, smashed
  • I tiny sweetheart cabbage (or a small wedge of a larger cabbage), sliced

In a heavy based wok, heat a little vegetable oil and toss in the curry leaves, stirring until they start to pop. Add in the onion, capsicum strips and garlic, and stir until the onions are translucent and soft. Add the cabbage and stir fry until softened, then add the lemongrass stalk. Stir well, add in the beef, and stir until it just loses its pinkness, then add the  satay sauce and stir to combine. Simmer briefly until the vegetables and meat are cooked through.  Serve with steamed rice.

This dish is easily adapted to whatever ingredients are on hand. We sometimes add sliced eggplant, beans or carrots, and occasionally substitute pork or chicken for the beef.  And since we’ve now been making one version or another of this recipe for over twenty years, it’s clearly stood the test of time!

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Posted in Recipes | 71 Comments

71 Responses

  1. on November 9, 2013 at 12:05 am Joanna

    That looks yummy!!!!! I want some right now!!!! beautiful pictures and lovely recipe, by the way did I tell you that I have made that clay pot belly pork dish that you showcased a while back three times now, I make it and portion it and freeze it and it rescues us in times of need. Your blog is a treasure trove of delights xxx


    • on November 9, 2013 at 6:23 am Celia @ Fig Jam and Lime Cordial

      Joanna, I think Ai-Ling’s pork recipe is an absolute ripper, my boys adore it, and it reminds my dad of the food he ate when he was growing up! I’m glad you’ve found some Jimmy’s in Bristol – there is a swag of recipes on their website too! http://jimmysate.co.uk/


  2. on November 9, 2013 at 12:09 am Promenade Claire

    I love how we adapt things to our own tastes! I make a satay sauce, and haven’t done so in ages so thank you for the reminder ! x


    • on November 9, 2013 at 6:23 am Celia @ Fig Jam and Lime Cordial

      Claire, I’d love to know how you make yours! x


      • on November 9, 2013 at 7:53 pm Promenade Claire

        simple :) http://promenadeplantings.com/2012/05/25/simple-satay-sauce-without-peanut-butter/ – hope you get to try it and like it !


  3. on November 9, 2013 at 12:44 am heidiannie

    OH- if only I could come over for a meal. It would have to be for a long visiting/sharing sort of meal where we could talk and talk and taste and talk and taste some more. One of those meals that go by so quickly but last long into the evening. You do inspire me, dear Celia, I made a stir fry last night and now I think I will have to make some variation of this dish. :)


    • on November 9, 2013 at 6:24 am Celia @ Fig Jam and Lime Cordial

      Heidi, I have a house full of eaters, as you know! It makes it easier to experiment. I think you’d love this sauce – I hope you can find some. It’s a bit spicy! Oh, and how I’d LOVE to spend some real life time with you – it was great just chatting over skype! xx


  4. on November 9, 2013 at 12:58 am sallybr

    Well, you’ve done it. I am going to the Oriental market this weekend on a mission to find this sauce!

    and I am hoping to inaugurate Supernova using my wok that has been neglected for 18 months! Can you believe it? 18 months without a proper stir fry! Cruel.


    • on November 9, 2013 at 6:27 am Celia @ Fig Jam and Lime Cordial

      Sally, you’ll be able to attain proper “wok hay” on Supernova (“breath of the wok”, meaning that the wok is properly hot enough, although given you used to study Mandarin, I doubt I need to explain that to you!). 18 months without a proper stir-fry is hard going! I’m so glad your kitchen is finally up and running! xx


  5. on November 9, 2013 at 1:31 am Debra Kolkka

    What a pity I can’t buy it in Italy!


    • on November 9, 2013 at 6:27 am Celia @ Fig Jam and Lime Cordial

      It would definitely be available in Brissie though, Deb! x


  6. on November 9, 2013 at 4:57 am Misky

    We used to have saté every Saturday night at the Peak Cafe when we lived in Hong Kong. It was a tradition with us. I haven’t had a proper one since we left there. Gosh you’ve brought back such lovely memories!


    • on November 9, 2013 at 6:28 am Celia @ Fig Jam and Lime Cordial

      Misky, that’s nice, I’m glad! It must have been wonderful living in Hong Kong!


      • on November 9, 2013 at 7:08 pm Misky

        We have very special memories of Hong Kong, and still have lovely friends there.


  7. on November 9, 2013 at 5:15 am Francesca

    This is a very timely recipe with the BBQ season coming on. Looks good and easy. And chance you have those quantities in teaspoons or tablespoons?


    • on November 9, 2013 at 6:29 am Celia @ Fig Jam and Lime Cordial

      Francesca, I’m sorry, I don’t have cup measures for this one. Having said that, it’s a very loose recipe, so open to adaptation!


  8. on November 9, 2013 at 5:31 am Judy @Savoring Today

    Mmmmmm. This would be so good on grilled chicken thighs — you light the grill, I’ll be right over. ;)


    • on November 9, 2013 at 6:30 am Celia @ Fig Jam and Lime Cordial

      Judy, that is a VERY good idea – you know, even though I’ve cooked with this sauce for 20 years, I’ve never actually used it on satay skewers. Must amend that soon.. :)


  9. on November 9, 2013 at 5:38 am dianeskitchentable

    Now that looks great. I’ve seen this sauce on someone else’s blog although never noticed it here in our stores. I just love reading about all of these different taste experiences out there.


    • on November 9, 2013 at 6:30 am Celia @ Fig Jam and Lime Cordial

      Di, it’s widely available here in Australia, although we do have wonderful Chinese and Asian grocers!


      • on November 9, 2013 at 6:56 am dianeskitchentable

        You know I think I saw it on Bam’s blog. I’d bet that some of the Asian stores in Boston would have this or something similar. Out in the suburbs we have to really hunt for unique things.


  10. on November 9, 2013 at 7:57 am Ray Deed

    Yum!

    >


    • on November 9, 2013 at 4:04 pm Celia @ Fig Jam and Lime Cordial

      Thanks love. How’ve you been?


  11. on November 9, 2013 at 8:14 am EllaDee

    I make the same satay sauce, except using sweet chilli sauce rather than Jimmy’s, which I’ll now look out for. It took me many attempts to get mine even close to the taste from the local Chinese restaurant I was trying to emulate.
    Oh, yes, good warm weather cuisine :)


    • on November 9, 2013 at 4:05 pm Celia @ Fig Jam and Lime Cordial

      ED, now that’s interesting, I’ve never tried it with sweet chilli sauce! It would be completely different – the Jimmy’s is spicy, but it’s not very sweet! I’ll have to try it your way next time!


  12. on November 9, 2013 at 9:12 am theintolerantchef

    Our favourite restaurant uses Jimmy’s in their satay sauce and I’ve almost managed to recreate it at home with their proportions- but that doesn’t stop us from ordering it nearly every time we eat there though! Great recipe Celia, I’ll definitely have to give this one a go too thanks sweetie xox


    • on November 9, 2013 at 4:05 pm Celia @ Fig Jam and Lime Cordial

      Becca, SO many restaurants use it – which is probably why it’s been around so long! I bet your version tastes amazing! :) xxx


  13. on November 9, 2013 at 9:16 am Lizzy (Good Things)

    Thanks Celia! My Peter will love this… his favourite is satay seafood!


    • on November 9, 2013 at 4:06 pm Celia @ Fig Jam and Lime Cordial

      Lizzy, the Jimmy’s website actually has lots of other recipes, including a few seafood ones! http://jimmysate.co.uk/


  14. on November 9, 2013 at 9:33 am Eha

    I feel just a little bit stupid at the moment: I have never struck Jimmy’s sauce in my shopping travels and tho’ I cook something stirfried at least twice a week, I have never used satay sauce to flavour! Of course have always loved piles of satay sticks with the sauce; have to admit homemade usually! Well: a challenge to find and try!!


    • on November 9, 2013 at 4:06 pm Celia @ Fig Jam and Lime Cordial

      Eha, hope you manage to track some down! :)


  15. on November 9, 2013 at 10:32 am Emilie@TheCleverCarrot

    I’m drooling… all of my favorite flavors in that pretty bowl of yours! I once served chicken skewers with satay sauce, with a sprinkling of pomegranate seeds for a burst of acidity. It was a huge hit!
    Enjoy the weekend Celia! xx


    • on November 9, 2013 at 4:07 pm Celia @ Fig Jam and Lime Cordial

      Em, I love pom seeds, wish I had more access to them! That sounds like an amazing flavour combo! Hope you’re having a good weekend too! xx


  16. on November 9, 2013 at 12:25 pm cecilia

    We don’t have that sauce down here but your dinner looks divine! I am sure i could adapt something!! c


    • on November 9, 2013 at 4:08 pm Celia @ Fig Jam and Lime Cordial

      Celi, Ella Dee commented above that she makes a similar sauce using sweet chilli instead of the Jimmy’s – it would be quite different, but I’m sure just as delicious! :) xx


  17. on November 9, 2013 at 3:12 pm Tandy | Lavender and Lime

    I will try this with my own satay I made a while back :)


    • on November 9, 2013 at 4:08 pm Celia @ Fig Jam and Lime Cordial

      Tandy, bet your homemade satay is amazing! :)


  18. on November 9, 2013 at 6:13 pm Pat Machin

    I’d never heard of Jimmy’s Satay Sauce but Google is my friend and it is available over here as well. My local supermarket doesn’t stock it but it is on my list for when I go to the Chinese Supermarket in Leeds Market.

    It looks delicious.


    • on November 10, 2013 at 6:10 am Celia @ Fig Jam and Lime Cordial

      Pat, hope you track some down – I think you’d be able to do clever things with it! :)


  19. on November 10, 2013 at 12:51 am Maureen | Orgasmic Chef

    I’ve seen this stuff in the market but I never bought it. I’m always timid about what’s in prepared sauces. I make my sauce from scratch but this sounds so easy and so good. I’ll take your recommendation without reservation!


    • on November 10, 2013 at 6:12 am Celia @ Fig Jam and Lime Cordial

      M, yours is definitely the better way! But for us, the Jimmy’s has flavours in it that I can’t seem to mimic from scratch, which is why it’s one of the few prepared mixes (along with Malaysian style curry powders and Indian spice blends) that we use in our kitchen. I always check the ingredients too – there’s nothing dodgy in the Jimmy’s! :)


  20. on November 10, 2013 at 5:51 am Nanette

    Hi Celia, I have a question that’s o/t to your satay sauce, about your ginger nut biscuits, hope you don’t mind. I made the dough late yesterday then popped in the fridge as you suggested. But with unexpected visitors then going out, I forgot all about it! It’s quite dry and crumbly now, although I did cover it…..any troubleshooting ideas to rescue it? tia


    • on November 10, 2013 at 6:09 am Celia @ Fig Jam and Lime Cordial

      Hi Nanette, no probs, I haven’t had that happen before, but maybe try letting the dough warm up a bit on the bench and then give it a knead to see if you can soften it up? Hope it works! :) It’s quite a dry dough to start with.


  21. on November 10, 2013 at 7:14 am Nanette

    Thanks Celia, will give that a go. it’s good to know it’s a dry dough too. Fingers crossed…I have a friend stopping in later who wants to eat these!


  22. on November 10, 2013 at 8:10 am Lorraine @ Not Quite Nigella

    Ooh I’ve got to give this a try! I usually use my mum’s but this would be a great alternative for when my supply runs out :)


    • on November 10, 2013 at 7:58 pm Celia @ Fig Jam and Lime Cordial

      Lorraine, I’m sure it’s not as nice as your mum’s! But we like it.. :)


  23. on November 10, 2013 at 8:33 am hotlyspiced

    I love your serving bowl, Celia. I haven’t heard of this sate sauce before but with that grass-fed eye fillet it certainly looks like a winning dish xx


    • on November 10, 2013 at 7:59 pm Celia @ Fig Jam and Lime Cordial

      Charlie, most Indian shops sell the bowls, they’re copper coated stainless steel! The eye fillet is from Grasslands (a newish brand) – love their meats!


  24. on November 10, 2013 at 12:44 pm DanS@MyEasyChineseRecipes.com

    Great post! Thanks for recommending jimmy’s sate sauce. I have been looking for a good sate sauce. Your stir fry looks so delicious!


    • on November 10, 2013 at 7:59 pm Celia @ Fig Jam and Lime Cordial

      I hope you enjoy it as much as we have! :)


  25. on November 10, 2013 at 6:02 pm saucygander

    I do something similar with Thai red curry sauce! Good to have your recipe, I can see a few quick satays coming up. :-)


    • on November 10, 2013 at 8:00 pm Celia @ Fig Jam and Lime Cordial

      Saucy, I don’t usually add anything to my red curry sauces! Thanks for the tip! :)


  26. on November 10, 2013 at 7:26 pm Lisa the Gourmet Wog

    Looks great Celia, I’ve never seen Jimmy’s sauce before, probably because I always just skip through the premade sauce section. I find the ‘Aussie’ premade sauces full of sugar and no where near authentic as our local Malay restaurant. That said, this jar looks like the real deal! I must hunt some down :)


    • on November 10, 2013 at 8:01 pm Celia @ Fig Jam and Lime Cordial

      Lisa, it’s interesting you should say that, I don’t buy a single non-Asian flavour sauce, but I do have a few Chinese ones I use – I grew up on them! The only difference now is that I read what’s in them before I buy them – the Jimmy’s doesn’t have any ingredients that I’m unhappy with!


  27. on November 10, 2013 at 7:34 pm Jody Taylor

    Hi Celia , made my first trip to Costco today ( WOW) and found Jimmy’s Sate Sauce . We used it tonight and were very impressed , thanks for the tip


    • on November 10, 2013 at 8:01 pm Celia @ Fig Jam and Lime Cordial

      Jody, isn’t it an amazing place? :) So glad you liked the sauce!


  28. on November 10, 2013 at 9:44 pm thefoodsage

    Jimmy’s Sate sauce has an entire website devoted to it – unreal! I’m dying to know the story behind the sauce … why is it called Jimmy’s, who created it?? It’s also 10.45pm on Sunday night and i’m now craving your beef satay … you naughty lady. Must source (ha) me some Jimmy’s and try your recipe. Thanks!


    • on November 11, 2013 at 5:09 am Celia @ Fig Jam and Lime Cordial

      Morning Rachel! I’d love to know who Jimmy was as well! You can get Jimmy’s anywhere – I’m yet to go into a Chinese/Vietnamese grocery store that doesn’t stock it. I know you’ll be able to do something really clever with it! :)


  29. on November 10, 2013 at 10:06 pm Serena

    What a coincidence, I was speaking to my friend at work the other day about Jimmy’s Sate sauce. She uses it as a base to recreate a sate flavour that her Dad use to make in his Chinese restaurant. The leftovers she brings to work all have us cravings for sate!


    • on November 11, 2013 at 5:23 am Celia @ Fig Jam and Lime Cordial

      Serena, it’s widely used in the restaurant trade – probably why it’s been around for so may years! :)


  30. on November 11, 2013 at 9:52 am Karen

    A tried and true dish like this has to be delicious.


    • on November 11, 2013 at 6:12 pm Celia @ Fig Jam and Lime Cordial

      Karen, thank you! Are you having the most wonderful time? It certainly looks like it! :)


  31. on November 11, 2013 at 10:05 am Tina@foodboozeshoes

    Love this stuff. So convenient to just have in the fridge :)


    • on November 11, 2013 at 6:12 pm Celia @ Fig Jam and Lime Cordial

      Tina, we always keep a backup jar as well! :D


  32. on November 11, 2013 at 5:48 pm Rachel

    I’m off to get some Jimmy’s when I take the eldest to choir in the city tomorrow then! :) Your satay looks delicious. Also, where do you get/how do you make your cute labels for your jams and jellies?


    • on November 11, 2013 at 6:13 pm Celia @ Fig Jam and Lime Cordial

      Rachel, the Jimmy’s should be easy to find (especially if you’re in Sydney). The labels are homemade – I used an old software program called Printmaster Deluxe and purchased label blanks from Officeworks. :)


  33. on November 12, 2013 at 2:39 pm Barbara Good

    Sate is a favourite with most in this house – except Mr Good, he doesn’t like the peanutbutter taste, but tolerates it for everyone else’s sake. This recipe looks delish, and the photos have my mouth watering.


  34. on November 13, 2013 at 1:11 am Platanos, Mangoes and Me!

    I’m looking for it..If Costco has it I will definitely get it….


  35. on January 7, 2014 at 3:30 am Joanna

    Heh! Two months later my beloved has made this for dinner for us :-) worth the wait ! xx


    • on January 7, 2014 at 5:29 am Celia @ Fig Jam and Lime Cordial

      Wonderful! Hope you liked it! :)


  36. on April 1, 2014 at 5:16 am In My Kitchen, April 2014 | Almost Italian

    […] And last but not least is a jar of Jimmy’s Sate sauce, purchased recently after Celia wrote about this last year. I am about to try her recipe which you can find here. […]



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