John Myers
Dip: Indonesian Peanut Sauce
The perfect dip: indonesian peanut sauce recipe with a picture and simple step-by-step instructions.
- 4 cm Ginger
- 1 Pc. Onion
- 2 tbsp Olive, sesame or peanut oil; you can also replace 1 tablespoon with curry oil
- 65 g Peanut butter from the glass, chunky or creamy as desired
- 200 ml Instant vegetable broth
- 1 tsp Food starch
- 1 tbsp Liquid honey
- 2 tbsp Lemon or lime juice
- 1 tsp Sambal Oelek or Harissa
- Salt pepper
- 1 tbsp Roasted, salted peanuts
- The sauce can be used in many ways and tastes z. B. great with satay skewers, but can also be used as a salad sauce for Asian salads. The sauce can be varied very well. Just try different oils (see list of ingredients above), or use coconut milk instead of vegetable broth, etc.
- Peel the ginger and onion and chop very finely. Sauté in the heated oil in a small pan over medium heat for about 4 minutes. Turn the heat down a little and let the peanut butter melt in the pan. Mix the vegetable stock and cornstarch without lumps and stir into the pan. Bring everything to the boil while stirring and then simmer for about 3 minutes.
- Remove the pan from the stove. Season the sauce with honey, lemon juice, sambal oelek, salt and pepper. Roughly chop the peanuts and sprinkle decoratively over the sauce.
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