Jun 22, 2010

Peanut Sauce

Peanut Sauce  

Like I would post a recipe for chicken satay and not give away the peanut sauce! Unthinkable. They go together like rama lama lama ke ding a de dinga a dong. Sorry, I think I watched Grease one too many times.  

We eat peanut sauce with virtually anything here: noodles, meat, French fries, bread, spring rolls, vegetables (ever tried Brussels’ sprouts with peanut sauce? It is awesome!), you name it, we toss in some peanut sauce.

I’m making my peanut sauce from scratch today, and I literally mean from scratch. It’s so easy and so flavorful, you get to decide what structure you’ll give the sauce and when it comes to the intensity of the flavors, you’re the boss.  

Peanut Base:  

1 cup unsalted peanuts
2 tsp oil (preferably peanut)
1/4 tsp salt  

Sauce:  

1 small onion
1 large garlic clove
1/2 red chili pepper
1 1/2 tsp grated ginger (or 1/8 tsp ground ginger)
1 tbsp oil (preferably peanut)
2 tbsp Ketjap
1/2 chicken bouillon cube
1 tbsp brown sugar
1/2 cup water
4 tbsp milk
1/4 tsp salt
1/2 to 1 tsp dried coconut

Optional: sweet chili sauce  



Directions:  

Sure, you could use peanut butter in stead, but you really ought to try it this way for a change. It’ll make you feel all homey. It’s hardly any work but the flavors are so much more pure when you grind your own peanuts.  

   
1 cup unsalted peanuts. Add them to your food processor.
Peanut Sauce  

Add the salt and oil.
Peanut Sauce  

And blitz. That’s how easy it is to make your own peanut butter. You have full control over the texture in the sauce this way—I never cared for creamy peanut butters.
Peanut Sauce  

Gotta love your food processor.
Peanut Sauce  

Now you can chop the onion, garlic and chili pepper by hand and really mince it.
Peanut Sauce  

I gave them a coarse chop in stead.
Peanut Sauce  

And used my el cheapo version of the slap chop to finely mince it. I don’t want large chunks in my peanut sauce.
Peanut Sauce  

Peel and grate a small piece of fresh ginger, about 1 to 1 1/2 tsp. Just a bit or else it will mask all the other flavors where you want it to add to the flavor. You could also use ground ginger in stead, don’t take it past 1/8 tsp then. 
Peanut Sauce  

Heat 1 tbsp oil and sauté the onion, garlic and chili pepper for a minute or 3—don’t let it brown because that will alter the flavor of the sauce! No good. Add the fresh ginger, crumble in half a chicken bouillon cube and cook for about 30 to 60 seconds. Until you smell the ginger.
Peanut Sauce  

Add the peanut butter, ketjap, brown sugar and 1/2 a cup plain ole water. Stir well. Now add 4 tbsp milk and 1/4 tsp salt. I know, adding milk to peanut butter is a venial sin, but I’m doing it anyway! I prefer a peanut butter made with milk.
Peanut Sauce 
 

Simmer the sauce for a few minutes. This will make for a really thick peanut sauce because that’s how my family likes it, add more milk or water to get the consistency your family likes. You could also replace the milk with coconut milk. Lots of options.  

  

Last but not least I add about a tbsp sweet chili sauce, this is strictly optional but I find it really bumps the flavor and gives it a beautiful shine. Add 1/2 to max 1 tsp dried coconut for a more intense and exotic flavor.
Peanut Sauce  

I really have a soft spot for peanut sauce. It’s so delicious with many oriental and other dishes.
Peanut Sauce

Peanut Sauce
Ingredients
    Peanut Base:

    1 cup unsalted peanuts
    2 tsp oil (preferably peanut)
    1/4 tsp salt

    Sauce:

    1 small onion
    1 large garlic clove
    1/2 red chili pepper
    1 1/2 tsp grated ginger (or 1/8 tsp ground ginger)
    1 tbsp oil (preferably peanut)
    2 tbsp Ketjap
    1/2 chicken bouillon cube
    1 tbsp brown sugar
    1/2 cup water
    4 tbsp milk
    1/4 tsp salt
    1/2 to 1 tsp dried coconut

    Optional: sweet chili sauce
Directions
    In your food processor you combine the peanuts with 1/4 tsp salt and 2 tsp oil and blitz until you have a peanut butter consistency you like. Finely mince the onion, garlic and chili pepper and grate the fresh ginger.

    Heat 1 tbsp oil and sauté the onion, garlic and chili pepper for a minute or 3, don’t let it brown. Add the fresh ginger, crumble in half a chicken bouillon cube and cook for about 30 to 60 seconds. Add the peanut butter, ketjap, brown sugar and 1/2 a cup of water and stir well. Now add 4 tbsp milk and 1/4 tsp salt.

    Simmer the sauce for a few minutes. This will make for a really thick peanut sauce add more milk or water to get the consistency you like. To bump up the flavor and give the sauce a pretty shine you can add a tbsp sweet chili sauce. Finish the sauce with 1/2 to 1 tsp dried coconut.
Variations The fresh ginger can be replaced by 1/8 tsp dried ginger and the milk can be replaced by coconut milk. Recipe for Ketjap can be found at: http://www.kayotic.nl/blog/ketjap-manis
Meal type: sauce
Servings: 4
copyright © kayotickitchen.com

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    23 Comments »

    1. 1

      This looks fabulous. I really like the texture of the sauce.

      Maria on Jun 23, 2010 @ 3:29 pm Reply
    2. 2

      Oh my word! Homemade peanut sauce? I love it Kay! Can’t wait to try it!

      Lizzy on Jun 23, 2010 @ 3:31 pm Reply
    3. 3

      This is a lovely and has an incredible texture. This is my first visit to your blog and I have spent some time browsing through your earlier postings and recipes. The food and recipes you feature are just wonderful. I’ll be back often to see what new things you’ve been making. I hope you are having a wonderful day. Blessings…Mary

      Mary on Jun 24, 2010 @ 4:15 pm Reply
    4. 4

      I’ll have to try that soon, maybe then  my family will never have to pack big pots of Wijko-sauce in their suitcases anymore! It looks really yummy!

      Richelle on Jun 25, 2010 @ 11:22 am Reply
    5. 5

      I adore satay – is this technically satay??  Anyway, I love it! Bookmarked ready for action!
      :-)
      BB

      Bush Babe on Jun 26, 2010 @ 3:23 am Reply
    6. 6

      @ Bush Babe:

      No, this is just peanut sauce. Satay are the actual meat or chicken skewers!

      Kay on Jun 26, 2010 @ 7:22 pm Reply
    7. 7

      Hi Kay!

      Can u tell me how to store this? And tell me with what I can use this sauce?

      Nir on Jun 29, 2010 @ 7:18 am Reply
    8. 8

      Hi Kay,
      Came across a recipe for Dutch Peanut Sauce that is used for french fries. Your recipe sounds better. Do you use yours for fries?
      Kathy

      farmkat on Jul 19, 2010 @ 6:02 am Reply
    9. 9

      I would like to know what kind of Ketjap do you use. Is there a specific brand name ? I know there is an indonesian one and a malaysian one, and from what I understood there are not interchangeable. Ines.

      Nanou on Sep 21, 2010 @ 12:44 am Reply
    10. 10

      @ Nanou:

      For this recipe I used home made ketjap. There’s a recipe for it in my blog. Strange, somehow the link to the ketjap posting is gone in this posting.

      In the Netherlands we use Indonesian ketjap. Ketjap manis is generally what’s used for making satay sauce. The Malaysian ketjap lemak is very close to ketjap manis, it’s less sweet though but definitely  interchangeable.

      Kay on Sep 21, 2010 @ 7:58 am Reply
    11. 11

      Hi Kay, First of all: I LOVE you blog. I just discovered it today (but I wish I did sooner).
      I was born in Curacao, my family is mostly dutch (with a few other things mixed in)….but now I live in Miami.
      I am such a sucker for pinda saus! all my american friends think I’m crazy when they hear I like to have it on everything.
      I normally make my own peanut butter version, since it’s not a common condiment over here….But i’m heading to the supermarket right NOW so I can make your recipe for dinner tonight.

      Stephanie on Nov 5, 2010 @ 7:38 pm Reply
    12. 12

      hey, a tip from an indonesian here…for an easy and authentic-tasting (and utterly fabulous) peanut sauce, you can get a mix for sambal pecel (sold in asian grocery shops)…the ones i buy are sold in sold blocks, the packaging is clear plastic with either green or red lettering. i just add a little kecap manis to it…
      nothing wrong with using pre-packaged stuff as long as it’s good stuff (which means conimex doesn’t count ;) )
      by the way, we don’t use grated coconut or bouillon to make peanut sauce.
       
       

      Mel on Dec 5, 2010 @ 7:50 pm Reply
    13. 13

      sold in solid* blocks…sowwy

      Mel on Dec 5, 2010 @ 7:51 pm Reply
    14. 14

      I just made this. It was delicious. Never thought of putting ketjap manis in my peanut sauce.  Also quite puzzled that I never considered french fries with peanut sauce. I can’t wait to try that. It’s genius!

       I didn’t add the br. sugar since I used a little sweet chilli sauce and don’t like it too sweet.  also used a veg. stock cube and no milk just water and it turned out perfectly.  Will have it over brown rice with lime, fried tofu, Sriracha chilli sauce, green onions and cilantro. Thank you!

      gab on Feb 2, 2011 @ 6:12 pm Reply
    15. 15

      Thank you so much for posting this peanut sauce!  I lived in Noordwijk for a while and absolutely fell in love with eating everything with peanut sauce.  You can’t buy anything similar like it in the States and this is the first recipe I’ve found that’s authentic!  Thank you!!!!  Do you happen to know how to make kaassouffle?

      Michelle on Feb 23, 2011 @ 1:31 am Reply
    16. 16

      Hi Kay, Have been looking for a peanut sauce receipe, and this looks fantastic, can’t wait to try it.  Last one I made was with peanut butter, which was good and quick, but I normally make every thing from scratch.  I just wondered if you could make a huge batch up and if so how long could you keep it for?  Thanks. 
      Love your site, I don’t think I’m going to get much work done now I’ve found it!

      wendy on May 31, 2011 @ 1:20 am Reply
    17. 17

      This recipe looks delicious! I just have one question…is ketjap just soy sauce? I just want to make sure I use the right ingredient! Thanks
       

      Betsy on Jan 19, 2012 @ 3:42 am Reply
      1. Ketjap is a thick, sweet soy sauce. I have a recipe for it in my blog. You can also use regular soy sauce and add brown sugar to it to sweetened it up. 

        Kay on Jan 19, 2012 @ 8:05 am Reply
    18. 18

      Thanks for the recipe :-) Do you use just raw peanuts or are they roasted? We could only find blanched, unsalted peanuts here and the peanut-flavor wasn’t that strong. We might have to try another supermarket next time. Cheers

      Lonneke on Jul 18, 2012 @ 11:46 am Reply
    19. 19

      Hoi,

      Heb gister je blog ontdekt via pinterest….ik ben Nederlands, maar woon in de USA en ik ben zo enthousiast om al die recepten te vinden!! Dank!!!

      Elsbeth  

      elsbeth on Sep 9, 2012 @ 8:30 pm Reply
    20. 20

      Thanks for yet another great recipe, just wondering how long the sauce keeps for? 

      Anna on Dec 30, 2012 @ 10:39 pm Reply
    21. 21

      Thanks for posting this recipe, this has filled the void in my hubbies diet. He loves pinda saus and has missed it a lot since moving to Australia. 

      hemlock on Mar 25, 2013 @ 2:46 pm Reply
    22. 22

      Delicious! I will try your recipe…thanks for sharing!

      Donne Roma on Jul 17, 2013 @ 4:21 pm Reply

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