Recipe by SilentCricket
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.
Top Review by Chef Dudo
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.
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon curry powder
- 1 drop Tabasco sauce, to taste
- 5 -6 ketjap manis (see Ketjap Manis)
- 3 tablespoons water
- 1⁄2 cup peanut butter
Directions See How It's Made
- Place all ingredients in small saucepan.
- Stir over low heat until mixed.
- Heat only until hot-- Do not boil as this will cause the oil in the peanut butter to separate.
- You may add more water for desired consistency.
- (I also add a little lemon juice for added flavor..).
- 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.
- Serve with rice and Sate' (satay).