So New Years Eve is upon us, and I’ll never be so happy to see the arse end of a year, as I will be to see 2020 dead and gone.
As we will be celebrating the passing of 2020 at home, I asked my wife what she would like to nosh on. Her reply was, “Those dumplings you make, with the peanut sauce.”
I’ve posted the dumplings prior, so I’ll post the sauce. It is truly quick and simple, and is a excellent multi-tasker as a noodle sauce, mixed with ginger as a salad dressing, or a dipping sauce for veggies, dumplings or rolls, I’ve even legenthend it with stock, fortified it with additional vegetables to deliver a passable peanut soup.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as dipping sauce.
The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency (thin or thick) of a peanut sauce corresponds to the amount of water being mixed in it.
In Western countries, the readily and widely available peanut butter is often used as a substitute ingredient to make peanut sauce. To achieve authenticity, some recipes might insist on making roasted ground peanuts from scratch, using traditional stone mortar and pestle for grinding to achieve desired texture, graininess and earthy flavour of peanut sauce. This sauce is popularly applied on chicken skewers, beef satay or warm noodles.
Spicy Peanut Sauce
- 1/3 cup Peanut Butter Smooth
- 16 oz Coconut Milk 1 Can, full fat
- 2 tbsp Dark Brown Sugar
- 2 tbsp Curry Paste Panag or Thai Red Curry
- 1 tbsp Fish Sauce
- 2 tbsp Lime Juice ~ 1 lime, rolled
- 1 ea Thai Chilli Washed, seeded, diced. (optional)
- Combine all but lime juice, in a medium saucepan, and heat over medium low
- Whence the sauce thickens, remove from heat and add lime juice
- Taste, balance flavor, and let cool.
- Serve warm.
Be the first to write a comment.
You must be logged in to post a comment.