For best results, always weigh ingredients where a weight is provided
Equipment
Medium mixing bowl
Preserving jar
Instructions
TO MAKE IT:Measure the ingredients into a medium mixing bowl and whisk well to combine, making sure there are no lumps.
Use a funnel to transfer the satay seasoning spice jar or preserving jar with a tight fitting lid.
Seal tightly and store in a cool dark place (like the pantry) for 6-12 months. Dried spices don’t go off but they do go stale over time and the flavour intensity can reduce so the quicker you use it the better it will taste.
TO USE IT: Add about 2 tablespoons (8-12 teaspoons, notes 1) to 500g (~1lb) of meat of choice - beef, chicken and pork are all amazing. Use slightly less added to shellfish and other seafood.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Garlic and ginger: Adding the garlic powder and ground ginger in the seasoning is really convenient, however, I tend to leave both out of my spice mix most times and use both fresh garlic and fresh ginger when I’m seasoning the meat instead. If you want to use fresh, add 1-2 cloves of minced garlic and 2 teaspoons of freshly grated ginger for 500g / ~1lb of meat.
Yield: This batch makes roughly ½ a cup and is suitable for 1-2kg of meat though you can stretch if further.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.