Katjang Sauce Spicy Peanut Sauce Recipes

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served at room temperature.

Steps:

• Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
• Add the chicken stock and bring to a boil over high heat.
• Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
• Reduce the heat and simmer for 10 minutes, stirring occasionally.
• Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).

Steps:

• Mix onion and garlic.
• Place onion mixture in a bowl; add the brown sugar.
• Mash with the back of a spoon to make a paste.
• Brown the paste in the oil at very low heat.
• Stir in sambal oelek, paprika, and ginger powder.
• Add the peanut butter.
• When the sauce is brown, add the ketjap manis and the milk.
• Keep stirring at low heat until the sauce thickens.
• Finally, add the lemon juice, salt and pepper.
• If the sauce is too thick, add a little more milk until it reaches a better consistency.
• NOTES :
• *Ketjap manis is a sweet Indonesian soy sauce. It may be found in Dutch stores, some Chinese stores or maybe European Delis. It is worth looking for as it is just delicious!
• *Sambal oelek is a paste made from marinaded chili peppers.
• It can be found in Chinese groceries, or Dutch stores.

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

Steps:

• Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
• Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
• When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
• Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
• Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
• Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
• Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

Steps:

• In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
• To use peanut sauce:
• Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

Steps:

• Chicken Satay.
• Combine chili sauce, garlic and sesame oil in bowl.
• Cut chicken into strips.
• Marinate in sauce for 1 hour plus.
• Thread chicken onto wooden skewers.
• Broil for 6 minutes on each side or until cooked.
• Add vegetables to create lettuce wraps.
• Peanut Sauce.
• Combine all ingredients and whisk until well blended.