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Indonesian peanut sauce

updated

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Ingredients for 1 servings:

  • 2 small shallots
  • 3 cloves garlic
  • 200 g peanuts, roasted
  • 4 tbsp Soy sauce, (Kecap Manis)
  • 1 tsp sambal oelek
  • ½ lemon(s), the juice
  • 3 tsp palm sugar
  • 3 tbsp oil, for frying
  • 200 ml coconut milk, unsweetened

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for satay

Grind the peanuts in a blender until slightly coarsely ground. Peel and finely chop the shallots and garlic. Blend the prepared ingredients with the kecap manis, sambal oelek, lemon juice, and palm sugar to form a paste. Heat oil in a pan or saucepan and fry the peanut paste over medium heat for 2-3 minutes. Deglaze with coconut milk. Reduce heat and simmer for another 2-3 minutes. Season to taste with soy sauce, salt, and pepper. If the sauce becomes too thick, add a little water or coconut milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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