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.
GADO GADO WITH SAMBAL KACANG (SPICY PEANUT SAUCE)
Make and share this Gado Gado With Sambal Kacang (Spicy Peanut Sauce) recipe from Food.com.
Provided by Ian Magary
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the Gado Gado:.
- Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally.
- Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute.
- Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm.
- Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander.
- For the Sambal Kacang:.
- Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then sauté until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve.
- You may need to add a little bit of water if too thick or when re-heating.
- To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.
Nutrition Facts : Calories 614.9, Fat 33.5, SaturatedFat 5.6, Cholesterol 70.7, Sodium 842.4, Carbohydrate 61, Fiber 13.1, Sugar 14.2, Protein 26.7
INDONESIAN PEANUT SAUCE
Make and share this Indonesian Peanut Sauce recipe from Food.com.
Provided by brianl
Categories Sauces
Time 40m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Puree peanut butter, garlic, chille peppers, ginger root, and brown sugar in food processor.
- Transfer mixture to heavy saucepan.
- Stir in coconut milk, soy sauce and molasses.
- Gently simmer, uncovered, until sauce is thick and full flavored, about 30 minutes, stirring often.
- Let sauce cool to room temperature.
- Correct seasoning, adding soy sauce or lime juice to taste.
THE BEST INDONESIAN PEANUT SAUCE
This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy!
Provided by Quistis145
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Oil in saucepan over medium-low heat.
- Saute shallot in oil 2 minutes, or until beginning to soften.
- Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
- Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
- Simmer about 5 minutes.
- stir in lime juice.
- This can be served hot or at room temperature.
- Enjoy!
Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 2.5, Sodium 200.3, Carbohydrate 7, Fiber 1.4, Sugar 3.6, Protein 5.7
KATJANG SAUCE (SPICY PEANUT SAUCE)
Make and share this Katjang Sauce (Spicy Peanut Sauce) recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
- Add the chicken stock and bring to a boil over high heat.
- Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).
Nutrition Facts : Calories 222.8, Fat 17.2, SaturatedFat 2.5, Cholesterol 3.6, Sodium 344.5, Carbohydrate 10.8, Fiber 1.6, Sugar 3.7, Protein 8.4
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