Posted on January 28, 2010.
Does anyone have a recipe for peanut sauce in Indonesia? One of my friends parents home was Indonesian and he made the yummiest peanut sauce. He always served with pork.
1 / 2 small onion, chopped
1 clove garlic, minced
Peanut butter 1 cup crisis
1 / 2 cup brown sugar
1 / 2 teaspoon salt
1 teaspoon soy sauce
1 cup vinegar v. Tea
water
Serves 4
Mix all ingredients together and add water (based on the thickness you want it to be).
Cook over medium heat in saucepan until sauce boils and thickens slightly.
Serve over rice and / or vegetables.
Enjoy!
1 tsp teaspoon sea salt
2 cloves garlic, chopped (1 tablespoon)
12 chili arbol chiles or Japones, softened in hot water, dried, seeded and chopped
1 tsp tablespoon chopped galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, chopped (1 / 4 cup)
2 shallots, chopped (1 / 4 cup)
1 tsp teaspoon red miso
3 c. tablespoon vegetable oil
1 / 4 cup + 1 tablespoon tablespoons sugar
1 / 4 cup creamy peanut butter
1 / 2 cup cream of coconut
1 / 4 cup tamarind juice
Instructions
Pound garlic and salt in a mortar with a pestle to a fine paste. Add the chilies and pound to a paste. One at a time, add the galangal, lemongrass, shallots and red miso, in order, adding each ingredient only after the previous has been completely pureed and incorporated into the dough. Transfer to a bowl or glass jar with a lid fitting right. Chilled dough seasoning will keep for a month.
Or, if you use a blender, add all ingredients above plus vegetable oil and puree.
Saute the paste of Chile in oil (or mixture of chili paste / oil) in a saucepan over high heat until mediium it smells nice, about 2-3 minutes. Reduce heat and add sugar, peanut butter, coconut milk and tamarind juice. Mix well and heat until mixture boils and thickens, about 2 minutes.
Transfer to a bowl and let cool before serving. Stored in a glass jar with an airtight lid in the refrigerator, the sauce will keep for several weeks. If they stagnate and thicken, dilute with 2-3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.
Indonesian Peanut Sauce Recipe
Ingredients
1 tsp teaspoon sea salt
2 cloves garlic, minced (1 tablespoon)
12 chili arbol chiles or Japones, softened in hot water, dried, seeded and chopped
1 tsp tablespoon chopped galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, chopped (1 / 4 cup)
2 shallots, chopped (1 / 4 cup)
1 tsp teaspoon red miso
3 c. tablespoon vegetable oil
1 / 4 cup + 1 tablespoon tablespoons sugar
1 / 4 cup creamy peanut butter
1 / 2 cup cream of coconut
1 / 4 cup tamarind juice
Instructions
Pound garlic and salt in a mortar with a pestle to a fine paste. Add the chilies and pound to a paste. One at a time, add the galangal, lemongrass, shallots and red miso, in order, adding each ingredient only after the previous has been completely pureed and incorporated into the dough. Transfer to a bowl or jar with a glass lid fitting right. Chilled dough seasoning will keep for a month.
Or, if you use a blender, add all ingredients above plus vegetable oil and puree.
Saute the paste of Chile in oil (or mixture of chili paste / oil) in a saucepan over high heat until mediium it smells nice, about 2-3 minutes. Reduce heat and add sugar, peanut butter, coconut milk and tamarind juice. Mix well and heat until mixture boils and thickens, about 2 minutes.
Transfer to a bowl and let cool before serving. Stored in a glass jar with an airtight lid in the refrigerator, the sauce will keep for several weeks. If it freezes and thickens, thin with 2 to 3 tablespoons wa.
