Katjangsaucespicypeanutsauce Recipes

Steps:

• In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

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:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

Steps:

• Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.
• Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.
• You can even drizzle some on a shredded cabbage salad.

Steps:

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
• Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
• The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Steps:

• Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Steps:

• With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.