KATJANG SAUCE: PEANUT SAUCE
Make and share this Katjang Sauce: Peanut Sauce recipe from Food.com.
Provided by Carol H
Categories Sauces
Time 45m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix onion and garlic.
- Place onion mixture in a bowl; add the brown sugar.
- Mash with the back of a spoon to make a paste.
- Brown the paste in the oil at very low heat.
- Stir in sambal oelek, paprika, and ginger powder.
- Add the peanut butter.
- When the sauce is brown, add the ketjap manis and the milk.
- Keep stirring at low heat until the sauce thickens.
- Finally, add the lemon juice, salt and pepper.
- If the sauce is too thick, add a little more milk until it reaches a better consistency.
- NOTES :
- *Ketjap manis is a sweet Indonesian soy sauce. It may be found in Dutch stores, some Chinese stores or maybe European Delis. It is worth looking for as it is just delicious!
- *Sambal oelek is a paste made from marinaded chili peppers.
- It can be found in Chinese groceries, or Dutch stores.
Nutrition Facts : Calories 1095.5, Fat 88.8, SaturatedFat 18.9, Cholesterol 6.4, Sodium 817.1, Carbohydrate 48.5, Fiber 12, Sugar 20.8, Protein 46
KATJANG SAUCE (SPICY PEANUT SAUCE)
Make and share this Katjang Sauce (Spicy Peanut Sauce) recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 222.8, Fat 17.2, SaturatedFat 2.5, Cholesterol 3.6, Sodium 344.5, Carbohydrate 10.8, Fiber 1.6, Sugar 3.7, Protein 8.4
THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE
This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature.
Provided by Rare Affaire
Categories Thai
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
- Drain meat and allow to dry on paper towels.
- In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
- In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
- In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
- Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
- Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.
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