Katjang Sauce (Spicy Peanut Sauce)

"This is to be served as an accompaniment with my satay ayam (chicken satay)!"
 
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Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

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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

  1. 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!
     
  2. 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.
     
  3. Loved it! I have a habit of doubling up on the ginger and cayenne pepper in anything that call for these two ingredients. This recipe was no exception. I fixed this sauce to go over brown rice and tofu (non-meat eater). It rocked. Thanks Meow.
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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