SAUS KACANG (INDONESIAN PEANUT SAUCE)
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Provided by Patricia Tanumihardja
Categories Peanut Sauce Vegetarian Vegan Wheat/Gluten-Free Soy Free Dip Condiment/Spread
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
- Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
- When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
- Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
- Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
- Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
- Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.
PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 14
Steps:
- In a hot saute pan heat oil and butter, add onion, garlic, red pepper flakes and chili powder, reduce heat to medium and cook until onions are golden brown. Add peanut butter, olive paste, brown sugar, molasses, soy sauce and water and cook, stirring occasionally, for approximately 8 minutes or until sauce is thick. Add lime juice and salt to taste. Remove from heat to a container with a cover and allow to come to room temperature before covering and refrigerating. Sauce will keep for up to 1 week.
PEANUT SAUCE
Steps:
- In a bowl whisk together all the ingredients until combined well. Transfer to a serving bowl and serve with Asian noodle salad.
EASY PEASY FAKE PEANUT SATAY SAUCE
This recipe came about when we were having a bbq and I decided I really wanted satay sauce on my steak. Not having any on hand or time to make a real one I mixed up the following and was pleasantly surprised. Measurements were just (roughly) what I used for a bbq for two but you could make this as big as you want, tweek for taste. Best of all, this is a no cook recipe, just stir and serve.
Provided by Phil the kiwi
Categories Sauces
Time 2m
Yield 2 spoonfuls, 2 serving(s)
Number Of Ingredients 4
Steps:
- Stir all ingredients together and serve.
- You could add a few fresh ingredients such as garlic and fresh chilli but that may pay to heat on the stove to cook through. Fresh corriander could be nice too.
Nutrition Facts : Calories 102, Fat 7.9, SaturatedFat 1.3, Sodium 191, Carbohydrate 5.1, Fiber 1.8, Sugar 2.2, Protein 4
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