I started out making Charmaine Solomon’s recipe for peanut sauce from her Complete Asian Cookbook, which my kids now have. Her recipe is excellent but I am unable to just follow a recipe mindlessly. I have over the years tweaked and experimented a good deal, and in my opinion, improved it. I now make it from peanuts, not peanut butter.
Be aware this delicious food contains allergens that could kill some people k?
Label advisory: WARNING Contains SHRIMP PASTE , TRACES OF NUT and INGREDIENTS.
(I cannot seem to figure out a way to get the photos in order. Sorry!)
Peanut Sauce or Saus Kacang
- 2 cups peanuts skinless
- 2 onions chopped
- 2 tablespoons dried garlic flakes or granules
- 2 tablespoons fresh garlic crushed
- a good tablespoon or more of TRASI or shrimp paste
- 1/2 to 3/4 cup Palm sugar or dark brown sugar
- 1 tablespoon tamarind pulp in a cup of hot water
- 2 x 300ml tins coconut cream
- 1 teaspoon cumin seed ground
- 2 teaspoons Coriander seed ground
- 1 teaspoon galangal or ginger
- 1/2 teaspoon turmeric
- 3 – 7 teaspoons Sambal Ulek (or 3 -10 chillies) (to your taste)
- good splash of lime or lemon juice
- zest of one lime or a drop of lime oil ( I still have some Glenn!)
- splash of thick soy or mushroom soy
- Water to thin if necessary
- In a frypan with a tablespoon of peanut oil, fry the trasi, breaking it with the back of a spoon
- add chopped onion and the fresh garlic, with the chilli and spices and cook to a golden brown pulp
- transfer to a saucepan
- add another dash of peanut oil if the pan is dry, and cook the peanuts, stirring constantly until they begin to darken (If they are already roasted this will not take long)
- When the peanuts have darkened and before they burn, turn off the heat and add the dried garlic flakes or granules. Stir them in. These should go dark fairly quickly. If they do not return the heat but be careful not to burn the garlic black.
- Remove from the heat.
- Add the peanuts and garlic to a blender with as much of the tamarind water and coconut cream as will fit.
- Blend smooth and pour into the saucepan with the onion and the rest of the coconut cream/tamarind.
- return the saucepan to the heat and bring to the boil gently, stirring all the while.
- Simmer for ten to fifteen minutes, stirring.
- Add the lemon /lime juice/zest, brown sugar and soy sauce and mix in.
- Remove from the heat
- Blend with a blender wand to reduce any onion lumps etc. to a smooth consistency
- Thin if necessary to a thick pouring consistency
Serve warm or at room temperature.
Great on Satay of course but also good with rice, on toast (with or without Avocado and extra chilli) or as a substitute for peanut butter in sandwiches. Or eat by the spoonful.
Can be frozen and will thicken when kept. Just thin with coconut cream or water. The flavour “develops” over a day or so, so best made at least a day in advance .