This sauce is a tangy, pea-nutty dressing from Indonesia. Their cuisine combines Indian, Middle Eastern, Chinese, Spanish, and Portuguese.
Saus Kacang Pedas (Indonesian)
Makes 1 1/2 cups (360 ml)
IF serving to guests,
find out if anyone has a peanut allergy!
1 Tbs. (15 ml) olive oil
1 chopped shallot
1 minced clove of garlic
2 tsp. (10 ml) each: organic brown sugar and finely grated peeled ginger
1/2 cup (120 ml) unsweetened coconut milk
2/3 cups 160 ml) organic creamy peanut butter or more to taste
2/3 cups 160 ml) organic creamy peanut butter or more to taste
1/4 cup (60 ml) organic lime juice
1 1/2 Tbs. (20 ml) soy sauce (liquid aminos-gluten free)
1/2 tsp. (2,5 ml) each: red pepper and coriander
pinch of cinnamon
2 dashes of Worcestershire sauce* (can substitute with soy sauce/liquid aminos)
optional: use almond or another type of nut butter
satu 1. Heat oil in a skillet.
dua 2. Add shallot, garlic, and ginger. Cook over low heat about 3 minutes.
tiga 3. Reduce heat to low
empat 4. Add coconut milk, peanut butter, lime juice, soy sauce/liquid amines, and 1/4 cup + 2 Tbs. (90 ml) of water. Whisk until it is blended.
lima 5. Whisk in the sugar, red pepper, coriander, cinnamon and Worcestershire sauce.
(a) for thinner sauce, add a little more water
enam 6. Transfer to a bowl and season with black pepper to taste.
tujuh 7. Serve over
- chicken skewers
- beef satay
- warm noodles
- vegetables
* make your own Worcestershire sauce
Combine:
1 tsp. (5 ml) each: soy sauce/liquid aminos, tamarind paste, cider or white vinegar
dash of hot pepper
pinch of cloves
A bite of knowledge:
Peanuts are not nuts but legumes from the bean family. They were first domesticated by pre-Columbian cultures in Paraguay or Bolivia, over 7600 years ago.
A bite of knowledge:
Peanuts are not nuts but legumes from the bean family. They were first domesticated by pre-Columbian cultures in Paraguay or Bolivia, over 7600 years ago.
Peanuts grown underground.
-modified Food & Wine
