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!
Fig Jam and Lime Cordial 
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
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/
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
Claire, I’d love to know how you make yours! x
simple :) http://promenadeplantings.com/2012/05/25/simple-satay-sauce-without-peanut-butter/ – hope you get to try it and like it !
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. :)
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
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.
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
What a pity I can’t buy it in Italy!
It would definitely be available in Brissie though, Deb! x
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!
Misky, that’s nice, I’m glad! It must have been wonderful living in Hong Kong!
We have very special memories of Hong Kong, and still have lovely friends there.
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?
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!
Mmmmmm. This would be so good on grilled chicken thighs — you light the grill, I’ll be right over. ;)
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.. :)
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.
Di, it’s widely available here in Australia, although we do have wonderful Chinese and Asian grocers!
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.
Yum!
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Thanks love. How’ve you been?
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 :)
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!
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
Becca, SO many restaurants use it – which is probably why it’s been around so long! I bet your version tastes amazing! :) xxx
Thanks Celia! My Peter will love this… his favourite is satay seafood!
Lizzy, the Jimmy’s website actually has lots of other recipes, including a few seafood ones! http://jimmysate.co.uk/
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!!
Eha, hope you manage to track some down! :)
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
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
We don’t have that sauce down here but your dinner looks divine! I am sure i could adapt something!! c
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
I will try this with my own satay I made a while back :)
Tandy, bet your homemade satay is amazing! :)
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.
Pat, hope you track some down – I think you’d be able to do clever things with it! :)
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!
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! :)
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
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.
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!
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 :)
Lorraine, I’m sure it’s not as nice as your mum’s! But we like it.. :)
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
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!
Great post! Thanks for recommending jimmy’s sate sauce. I have been looking for a good sate sauce. Your stir fry looks so delicious!
I hope you enjoy it as much as we have! :)
I do something similar with Thai red curry sauce! Good to have your recipe, I can see a few quick satays coming up. :-)
Saucy, I don’t usually add anything to my red curry sauces! Thanks for the tip! :)
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 :)
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!
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
Jody, isn’t it an amazing place? :) So glad you liked the sauce!
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!
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! :)
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!
Serena, it’s widely used in the restaurant trade – probably why it’s been around for so may years! :)
A tried and true dish like this has to be delicious.
Karen, thank you! Are you having the most wonderful time? It certainly looks like it! :)
Love this stuff. So convenient to just have in the fridge :)
Tina, we always keep a backup jar as well! :D
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?
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. :)
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.
I’m looking for it..If Costco has it I will definitely get it….
Heh! Two months later my beloved has made this for dinner for us :-) worth the wait ! xx
Wonderful! Hope you liked it! :)
[…] 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. […]