This spicy Dutch-Indonesian peanut sauce has become part and parcel of the modern Dutch kitchen. In fact, in the Netherlands today, satay sauce is not only enjoyed with Indonesian classics such as the eponymous skewered meat dish or gado-gado, but also with Dutch-style fries and barbecued meats. This satay sauce can be prepared well in advance and keeps well for several days when chilled.
- 1 onion (finely chopped)
- 1 tablespoon sunflower oil
- 1/4 inch fresh ginger (finely grated)
- 1 garlic clove (finely grated)
- 1/2 cup chunky peanut butter
- 1/4 cup candlenuts (ground finely in a food processor)
- 3 tablespoons kecap manis (or soy sauce)
- 1/2 cup coconut milk
- 1 stalk of lemongrass
- 2 makrut lime leaves
- 1 tbsp sambal (or chili paste)
Gather the ingredients.
Fry the onion in the oil in a saucepan over medium heat.
Once the onion has softened and browned slightly, add the ginger, garlic, peanut butter, and the ground candlenuts.
Bruise the stalk of 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.
Add the sambal and taste for seasoning. If you prefer a spicier sauce, add more sambal or more kecap manis if you prefer it saltier.
If the sauce has thickened too much at this point, add some warm water. Discard the lemongrass and lime leaves, then give the sauce a quick whisk before serving.