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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Fry onion in oil in a saucepan over medium heat.Step 3
Once onion has softened and browned slightly, add peanut butter, ground candlenuts, ginger , and garlic.Step 4
Bruise 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 5
Add kecap manis, coconut milk , lemongrass, and the lime leaves, then bring to a simmer . Cook for about 10 minutes.Step 6
Add sambal and taste for seasoning. If you prefer a spicier sauce, add more sambal, or more kecap manis if you prefer it saltier.Step 7
If 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.