Total Time
Prep 10 mins
Cook 10 mins

This is wonderful with Sate' or other marinated, grilled meats. It's a recipe I got when living on the southern Caribbean island of Bonaire. My family loves it over rice and with the Sate' skewers.


  1. Place all ingredients in small saucepan.
  2. Stir over low heat until mixed.
  3. Heat only until hot-- Do not boil as this will cause the oil in the peanut butter to separate.
  4. You may add more water for desired consistency.
  5. (I also add a little lemon juice for added flavor..).
  6. NOTE: You may use fresh chopped onions and minced garlic instead if desired-- Saute until tender in a little oil and then add remaining ingredients.
  7. Serve with rice and Sate' (satay).
Most Helpful

Very good indeed! The measurement of 5-6 ketjap manis is tablespoons in my opinion, at least that is what I used. I jazzed it all up with 1/2 teaspoon grated ginger and 1/2 teaspoon sambal rawit (sambal without trassi (shrimppaste)). Sauteed some vegetables, poured the sauce over and served it all on rice. It was very good, will make it again.

Chef Dudo December 09, 2004

I made this to go along with Sate' Sate'. I must admit I was kind of skeptical as I am not a huge peanut fan. But my goodness was this good! Dh thought it was a little thick, but I thought it was perfect. We used JIFF creamy and it cooked up perfectly according to directions. I drizzled this over the Sate' and our steamed Basmati rice....and cannot wait to make it again!

Michelle S. March 14, 2004

Excellent! We had it on the sate and rice.

tropics48 April 13, 2004