JAVANESE PEANUT SAUCE
Make and share this Javanese Peanut Sauce recipe from Food.com.
Provided by vermeer
Categories Sauces
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
- Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
- Let stand at room temperature until serving time.
Nutrition Facts : Calories 323.1, Fat 23.1, SaturatedFat 4.5, Sodium 1166, Carbohydrate 23.6, Fiber 2.5, Sugar 17.8, Protein 10.3
ALL PURPOSE PEANUT SAUCE
This all-purpose peanut sauce recipe tastes great with everything: tossed with noodles, drizzled over veggies, meats, or tofu, or served as a dipping sauce.
Provided by Kaitlin
Categories Condiments
Time 5m
Number Of Ingredients 10
Steps:
- Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.
Nutrition Facts : Calories 136 kcal, Carbohydrate 5 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 418 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUS KACANG (INDONESIAN PEANUT SAUCE)
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Provided by Patricia Tanumihardja
Categories Peanut Sauce Vegetarian Vegan Wheat/Gluten-Free Soy Free Dip Condiment/Spread
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
- Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
- When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
- Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
- Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
- Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
- Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.
JAVANESE PORK TENDERLOIN
A wonderfully moist barbecued pork with an Asian kick! Although this pork needs to be started 2 days ahead of serving, the recipe is very easy and so worth the wait! Wonderful served with udon noodles dressed with sesame oil and soy sauce.
Provided by BAJATHECAT
Categories World Cuisine Recipes Asian
Time P1DT8h45m
Yield 8
Number Of Ingredients 16
Steps:
- Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
- In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
- Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
- Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
- Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
- Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 19.4 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 1.6 g, Protein 19.4 g, SaturatedFat 3.6 g, Sodium 3279.1 mg, Sugar 14.1 g
JAVANESE PEANUT PASTA
I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving.
Provided by smoke alarm jr
Categories Indonesian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and add red pepper flakes.
- Cook over low for a minute or two.
- Add the 4 chopped scallions and saute for a minute.
- Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
- Return pan to low heat and add peanut butter a bit at a time.
- Stirring constantly add chicken broth until hot.
- Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
- Sprinkle with toasted peanuts and scallions.
- Place cucumber slices and red pepper strips around pasta.
- Sprinkle with coconut if desired.
Nutrition Facts : Calories 946.6, Fat 51.2, SaturatedFat 10.6, Cholesterol 82.9, Sodium 1300.9, Carbohydrate 94.4, Fiber 9.2, Sugar 16.6, Protein 37.2
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