Peanut Sauce
User Reviews
4.6
Peanut Sauce
Description
The preparation starts by crushing or processing dry roasted peanuts to a coarse ground texture. Tamarind pulp is soaked in warm water to extract its sour juice, which is strained and reserved for the sauce. A spice paste is created by finely blending soaked dried red chilies, garlic, shallots, one strip of lemongrass, and galangal with a little water to facilitate blending. This paste is then cooked in vegetable oil until fragrant and spicy before adding the ground peanuts, tamarind juice, water, salt, sugar, coriander powder, and sweet soy sauce.
The sauce is cooked on low heat, stirred continuously for 5 to 10 minutes, until it thickens and the oil separates from the peanut solids, indicating readiness. This process yields a complex sauce with a balance of sweet, sour, salty, and spicy flavors with herbal undertones from the lemongrass and galangal. The texture is creamy with some body from the ground peanuts.
Once cooled to room temperature, this peanut sauce can be used as a dip, dressing, or accompaniment for grilled meats, vegetables, or noodles, offering a rich layer of flavor distinctive in Southeast Asian cuisine.
Ingredients
- 1 cup peanuts unsalted, dry roasted
- 1 tablespoon tamarind pulps
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 teaspoon salt or to taste
- 2 1/2 tablespoons sugar palm sugar preferred
- 1 teaspoon coriander powder
- 1 tablespoon Sweet soy sauce Kecap Manis
Spice Paste:
- 8 dried red chili seeded and soaked in warm water
- 3 cloves garlic peeled
- 4 cloves shallots or pearl onions, peeled, small
- 1 talk lemongrass cut into 3 strips, use only 1 strip for the Spice Paste
- 1/2 inch (1cm) galangal peeled
Instructions
- Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
- In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard. Keep the tamarind juice.
- Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
- In a sauce pan, heat the oil on medium heat and add the spice paste.
- Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.
- Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
- Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it's done.
- Let cool at room temperature and serve the peanut sauce with satay.
Notes
- Planters brand unsalted dry roasted peanuts work well for this sauce.
- Cook the spice paste until aromatic and fragrant to deepen the sauce's flavor.
- Wait for the oil to separate from the peanut solids as a sign that the sauce has thickened properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Sodium | 275mg | 11% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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