Prep 45 mins
Cook 0 mins
Katjang Sauce: Peanut Sauce
- 1⁄2 medium onion, chopped fine
- 2 garlic cloves, crushed
- 1⁄2 teaspoon brown sugar
- 2 teaspoons sambal oelek
- 1⁄2 teaspoon mild paprika
- 1 1⁄2 teaspoons ginger powder
- 2⁄3 cup smooth peanut butter or 2⁄3 cup crunchy peanut butter
- 2 tablespoons ketjap manis (*see Note, sweet soy sauce)
- 3 tablespoons milk
- 1 teaspoon lemon juice
- salt and pepper
- Mix onion and garlic.
- Place onion mixture in a bowl; add the brown sugar.
- Mash with the back of a spoon to make a paste.
- Brown the paste in the oil at very low heat.
- Stir in sambal oelek, paprika, and ginger powder.
- Add the peanut butter.
- When the sauce is brown, add the ketjap manis and the milk.
- Keep stirring at low heat until the sauce thickens.
- Finally, add the lemon juice, salt and pepper.
- If the sauce is too thick, add a little more milk until it reaches a better consistency.
- NOTES :
- *Ketjap manis is a sweet Indonesian soy sauce. It may be found in Dutch stores, some Chinese stores or maybe European Delis. It is worth looking for as it is just delicious!
- *Sambal oelek is a paste made from marinaded chili peppers.
- It can be found in Chinese groceries, or Dutch stores.
I intend to find all the ingredients to make this exactly as written to use as a dip in the future. I made many alterations to make it a soupier sauce for some stir-fried pork and veggies but stuck with the seasonings and substitutions to approximate seasonings I did not have on hand and it was still fantastic! Thanks for sharing Carol!
I had to make a substitution because I couldn't find sambal oelek, and ordinary soy had to do for the ketjap manis (I added a bit of extra sugar to compensate). But the end result was scrumptious. After our meal Mr B informed me that he doesn't like peanut butter; but funnily enough he had a clean plate at the end!