My desire to make satay sauce spawned in a bit of an unorthodox way. No, I didn’t go to Thailand:  I watched “MasterChef Australia.” One of my favorite contestants in season 2, Marion, was half Thai, and she excelled in showcasing this exotic cuisine’s flavors in a modern, unusual, and nearly-always successful way. Near the end of the season, (spoiler warning!), she had to compete in an elimination challenge. The dish she needed to make was none other than satay sauce. This might have been considered a given considering her heritage, but it’s the dish that forced her to leave the competition.

Watching both contestants attempt to put together their own version of satay sauce (without a recipe) was intriguing, as they chose different ingredients and wound up with fairly different sauces. I thought of all the versions I had tasted up until now–some heavy on coconut milk, others on peanut

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