Katjang Sauce Spicy Peanut Sauce Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

SURPRISING AND SPICY PEANUT SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

KATJANG SAUCE (SPICY PEANUT SAUCE)

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).

KATJANG SAUCE: PEANUT SAUCE

Steps:

• Mix onion and garlic.
• Place onion mixture in a bowl; add the brown sugar.
• Mash with the back of a spoon to make a paste.
• Brown the paste in the oil at very low heat.
• Stir in sambal oelek, paprika, and ginger powder.
• Add the peanut butter.
• When the sauce is brown, add the ketjap manis and the milk.
• Keep stirring at low heat until the sauce thickens.
• Finally, add the lemon juice, salt and pepper.
• If the sauce is too thick, add a little more milk until it reaches a better consistency.
• NOTES :
• *Ketjap manis is a sweet Indonesian soy sauce. It may be found in Dutch stores, some Chinese stores or maybe European Delis. It is worth looking for as it is just delicious!
• *Sambal oelek is a paste made from marinaded chili peppers.
• It can be found in Chinese groceries, or Dutch stores.

MASON JAR SPICY PEANUT SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the peanut butter, garlic, ginger, fish sauce, soy sauce, scallions, Sriracha, and water. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

SAUS KACANG (INDONESIAN PEANUT SAUCE)

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.

SPICY SICHUAN PEANUT SAUCE

Steps:

• In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
• To use peanut sauce:
• Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.