Katjang Sauce (Spicy Peanut Sauce)
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 59.14 ml finely chopped shallots or 59.14 ml scallion (white part only)
- 4.92 ml finely chopped garlic
- 473.18 ml chicken stock
- 118.29 ml shelled peanuts, finely ground in an electric blender or food processor
- 9.85 ml soy sauce
- 4.92 ml dark molasses
- 4.92 ml lime juice
- 1.23 ml finely grated ginger
- 1.23 ml finely chopped hot chili peppers or 1.23 ml cayenne, to taste
directions
- Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
- Add the chicken stock and bring to a boil over high heat.
- Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).
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Reviews
-
I served this with the chicken satay recipe, and it was delicious! I had to make a few changes, due to my "Alaskan grocery store availability!" First, I didn't have peanuts, so I used chunky peanut butter (1/4 C) Second, I cut the chicken stock down to 1 cup, because I like a thicker sauce. Third, I used 1/4 tsp. Chili paste instead of chopped chilies. I liked the spice and may even put 1/2 tsp. next time. Overall, excellent recipe when combined with the chicken satay. Really "wows" guests!
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Used 1 tablespoon of oil, otherwise made it as stated. When it was ready I tasted it and found it too bland, furthermore the consistency was more "soupy" than saucy. So-I added 2 more garlic cloves, upped the ginger to one teaspoon and added 1 teaspoon hot sauce. Now the taste was good. For the consistency I added 2 teaspoons of corn starch. It immediately went "saucy". Mixed it with 1/4lb sliced mushrooms and 1lb mixed vegetables (zucchini, red and yellow paprika, red onions, corn, green beans). Served it over noodles. All in all a good sauce, will make it again but with my own modifications.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.