Peanut sauce is a very nice accompaniment to any meat dish, but I also have friends who like it spread on bread. We use it as one of our sauces for meat fondue, as well as for various dishes on a Rijst Tafel. which is an Indonesian buffet. When we have guests, I make a large batch, but divide into several bowls, labelled mild, medium, hot and incendiary. Peanut sauce is also very good served over cooked green beans, or with saté.
Once again, measurments are approximate.
You need :
1 kg jar of natural peanut butter - the kind which has nothing but peanuts in it.
1 jar - same size - of water,
1 small onion minced; 3 -4 cloves of garlic, minced; about 1/4 cup Ketjap, 2 Tbs lemon juice, 3-4 Tbs tomato ketchup, 1 and 1/2 Tbs each of laos amd corriander. Sambal oelek to taste.
In a heavy saucepan pour all the peanut butter, then fill the jar with water and pour about half the water into the pot. Use a wire wisk to blend well over med low heat. Add onion, garlic, spices, ketchup, lemon juice, and ketjap. Cook for 5 to 10 minutes, stirring constantly, and adding water as needed to make a consistancy like runny pudding. Add sambal. I start with about 1 Tbs, then remove a cup of sauce to a serving bowl. Add 1 Tbs sambal to the pot, stir well then take 1 cup out, and put into another serving bowl. Add 2 Tbs to the pot, and stir well, Take a cup out and put into a 3rd serving bowl. Add 2Tbs sambal to remaining sauce, then pour into last serving bowl, tasteing to see if it is hot enough - If Wil tastes, it he'll always say "not hot enough, yet".
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