Dutch Satay Sauce
Satay sauce, that Indonesian favorite, has become so entrenched in the food culture of the Netherlands that it's even eaten with fries and BBQ.
- Serves: 4 persons
- 1onion (finely chopped )
- 1tablespoon sunflower oil
- ½cup chunky peanut butter
- ¼cup candlenuts (ground finely in a food processor)
- ¼inch fresh ginger (finely grated)
- 1garlic clove (finely grated)
- 1stalk of lemongrass
- 3tablespoons kecap manis (or soy sauce)
- ½cup coconut milk
- 2makrut lime leaves
- 1tablespoon sambal (or chili paste)
Step 1Gather the ingredients.
Step 2Fry onion in oil in a saucepan over medium heat.
Step 3Once onion has softened and browned slightly, add peanut butter, ground candlenuts, ginger , and garlic.
Step 4Bruise lemongrass by laying it on a cutting board and hitting it a few times with the bottom of a handle of a knife or the blunt side of the knife.
Step 5Add kecap manis, coconut milk , lemongrass, and the lime leaves, then bring to a simmer . Cook for about 10 minutes.
Step 6Add sambal and taste for seasoning. If you prefer a spicier sauce, add more sambal, or more kecap manis if you prefer it saltier.
Step 7If sauce has thickened too much at this point, add some warm water. Discard lemongrass and lime leaves, then give sauce a quick whisk before serving.