Simple Peanut Sauce Indonesian Style Recipes

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SAUS KACANG (INDONESIAN PEANUT SAUCE)



Saus Kacang (Indonesian Peanut Sauce) image

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.

Provided by Patricia Tanumihardja

Categories     Peanut     Sauce     Vegetarian     Vegan     Wheat/Gluten-Free     Soy Free     Dip     Condiment/Spread

Yield 1 cup

Number Of Ingredients 9

2 tablespoons vegetable oil (or just enough to coat the peanuts)
1 cup plus 2 tablespoons (200 g) raw skinless peanuts
1 ½ cups (375 ml) water
2 makrut lime leaves (optional)
1 tablespoon seedless wet tamarind pulp, or 2 tablespoons freshly squeezed lime juice
3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
2 teaspoons fine sea salt
1 teaspoon sambal oelek chili paste
1 to 2 Thai chiles, chopped (optional)

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.

BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

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.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

TOFU SATAY WITH PEANUT SAUCE



Tofu Satay with Peanut Sauce image

Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 15

¾ cup coconut milk
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon curry paste
1 ½ teaspoons ground turmeric
1 teaspoon grated fresh ginger
1 tablespoon vegan fish sauce substitute
2 (8 ounce) containers extra-firm tofu, pressed and drained
4 (8-inch) bamboo skewers
3 tablespoons creamy natural peanut butter
3 tablespoons coconut milk
3 tablespoons chili-garlic sauce
2 tablespoons sweet soy sauce (kecap manis)
2 ½ tablespoons lime juice
1 teaspoon freshly grated ginger
4 lime wedges

Steps:

  • Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
  • Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
  • Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
  • Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
  • Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g

INDONESIAN PEANUT SAUCE



Indonesian Peanut Sauce image

Make and share this Indonesian Peanut Sauce recipe from Food.com.

Provided by brianl

Categories     Sauces

Time 40m

Yield 5 cups

Number Of Ingredients 9

1 cup chunky peanut butter
3 cloves garlic, chopped
2 -5 hot chili peppers, chopped
2 inches fresh gingerroot, peeled and chopped
3 tablespoons brown sugar
4 cups unsweetened coconut milk
2 -3 tablespoons soy sauce, to taste
1 tablespoon molasses
2 teaspoons fresh lime juice, to taste

Steps:

  • Puree peanut butter, garlic, chille peppers, ginger root, and brown sugar in food processor.
  • Transfer mixture to heavy saucepan.
  • Stir in coconut milk, soy sauce and molasses.
  • Gently simmer, uncovered, until sauce is thick and full flavored, about 30 minutes, stirring often.
  • Let sauce cool to room temperature.
  • Correct seasoning, adding soy sauce or lime juice to taste.

THE BEST INDONESIAN PEANUT SAUCE



The Best Indonesian Peanut Sauce image

This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy!

Provided by Quistis145

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons peanut oil
1 large shallot, minced (1/4 cup, you can also use red onion)
1 garlic clove, minced
3/4 teaspoon red pepper flakes (or to taste)
1/2 cup creamy peanut butter
1/2 cup light coconut milk
1 tablespoon low sodium soy sauce
2 teaspoons dark brown sugar
2 teaspoons fresh lime juice
1/2 cup water

Steps:

  • Heat Oil in saucepan over medium-low heat.
  • Saute shallot in oil 2 minutes, or until beginning to soften.
  • Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
  • Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
  • Simmer about 5 minutes.
  • stir in lime juice.
  • This can be served hot or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 2.5, Sodium 200.3, Carbohydrate 7, Fiber 1.4, Sugar 3.6, Protein 5.7

INDONESIAN-STYLE BURGERS WITH PEANUT SAUCE



Indonesian-Style Burgers with Peanut Sauce image

Categories     Sandwich     Quick & Easy     Backyard BBQ     Ground Beef     Peanut     Grill     Grill/Barbecue     Gourmet

Yield Serves 4

Number Of Ingredients 10

6 tablespoons creamy peanut butter
3 tablespoons sour cream
2 tablespoons fresh lime juice
4 teaspoons soy sauce
1 1/4 pounds ground chuck
2 tablespoons chopped fresh coriander
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
4 sesame buns
4 soft-leafed lettuce leaves

Steps:

  • In a small bowl stir together peanut butter, sour cream, 1 tablespoon lime juice, and 2 teaspoons soy sauce until combined. In a large bowl blend together ground chuck, remaining 2 teaspoons soy sauce, remaining tablespoon lime juice, coriander, gingerroot, red pepper flakes, and salt and pepper to taste until just combined. Form mixture into four 1-inch-thick patties. When forming patties, handle meat as little as possible for a juicier burger.
  • Prepare grill.
  • Grill burgers on an oiled rack set 5 to 6 inches over glowing coals about 4 1/2 minutes on each side for well-done. (Alternatively, burgers may be cooked in a hot well-seasoned cast-iron skillet or ridged grill pan.) Toast sesame buns. Transfer burgers to buns and top with peanut sauce and lettuce.

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