|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||13%|
|Total Sugars 12g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
"Talk about a flavor bomb! I love a good sauce that can take your tastebuds on a journey. It makes punching up something like ramen noodles, chicken, or tofu super simple and tastes super complex. Freeze the sauce in an ice cube tray and have it at the ready." —Renae Wilson
1 onion, finely chopped
1 tablespoon sunflower oil
1/2 cup chunky peanut butter
1/4 cup candlenuts, ground finely in a food processor
1/4 inch fresh ginger, finely grated
1 clove garlic, finely grated
1 stalk lemongrass
3 tablespoons kecap manis, or soy sauce
1/2 cup coconut milk
1 tablespoon 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 peanut butter, ground candlenuts, ginger, and garlic.
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.