Katjangsaucespicypeanutsauce Recipes

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

TONKATSU SAUCE

Steps:

• Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

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.

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).

HOMEMADE KATSU SAUCE

Steps:

• Place all ingredients in a bowl and stir to thoroughly combine.
• Let the sauce to rest at least 30 minutes before serving.

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.

SATAY KUAH SAUCE (SPICY PEANUT SAUCE)

Steps:

• Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).
• Chop tender stalks into 1 inch lengths.
• Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.
• Whirl to a fine paste, adding water if needed.
• In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.
• Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.
• Stir in remaining coconut milk, sweeten with sugar and season with salt.
• Blend in peanuts.
• Taste at this point to adjust sweetening, salt, and chilli.
• Thin with more coconut milk or water if desire.