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How To make Indonesian Hot Peanut Sauce
1/2 c Rice wine vinegar
1/2 c ;Water
1/4 c Sugar
1 c Roasted, unsalted peanuts
2 tb Grated fresh ginger
1 tb Minced garlic
2 tb Fresh cilantro
1/2 ts Salt
3 tb Soy sauce
1 tb Sesame oil
In a small saucepan combine the vinegar, water & sugar. Bring to a boil and boil for 5 minutes, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mixture to cool. Put the peanuts and vinegar-sugar mixture into a food processor or blender and puree until smooth. Add the ginger, garlic, cilantro, red pepper flakes, and salt, and mix well. Add the soy sauce and sesame oil and beat until well integrated into the peanut mixture. This sauce will keep 10 days, covered in the refrigerator. Warm slightly before serving.
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How to make 'Gado-Gado' (Indonesian salad with peanut sauce)
Gado-Gado
Said to have originated in Western Java, gado gado is one of Indonesia’s most popular dishes. It can be found anywhere from street hawker stands, food stalls, warungs, restaurants, and hotels. Literally translated as “mix mix”, gado-gado is a traditional Indonesian salad made with blanched vegetables, tofu, tempeh, eggs, and pecel (peanut sauce). There is no doubt that the star of the dish is the pecel. You can substitute the vegetables with what you have available, but the pecel is what makes a gado-gado.
Ingredients:
Salad
Bean sprouts
Cabbage cut in to wedges
Tofu cut into cubes
Tempeh cut into cubes
Carrots cut into batons
Long beans cut into matchsticks
Japanese papaya leaves
Bitter gourd thinly sliced
Potatoes cut into cubes
Tofu and cut in to cubes
Tempeh cut in to cubes
Blanch all ingredients above in salted water until lightly cooked. When the vegetables are reach this stage, immediately place them in an ice water bath to stop the cooking process and ensure the vegetables retain their crunch and vibrant colors. After they have cooled down, drain and set aside. You can you any blanched vegetables you like.
Garnish
Crispy fried shallots
Boiled egg wedges
Emping melinjo
Pecel (peanut sauce)
1 Tbsp sliced aromatic ginger
2 Tbsp thinly sliced red chillis
2 Tbsp sliced garlic
1 Tbsp sliced ginger
1 Small hot chilli
1 Cup fried peanuts with skins
1½ Cup water
1 tsp palm sugar
1 tsp finely chopped kaffir lime leaves
2½ Tbsp Kecap manis (sweet soy sauce)
1 tsp salt
Fry the ginger, red and hot chillis, garlic, and shallots over medium heat until tender and caramelized. Once done, place the spices on a motar and pestle and add the peanuts. Grind these together until you get a rough paste like consistency.
Add ½ cup water to the mortar and pestle to make a smoother paste. When you get a smooth paste, transfer the mixture to a sauce pan and add another cup of water. Mix thoroughly until you get the paste incorporated with the water. Add the kecap manis, and stir until mixed thoroughly. Bring the sauce to a boil and then reduce to medium heat and simmer for 10 minutes stirring occasionally. Once sauce has thickened, remove from the heat and let cool.
Arrange the blanched vegetables on a plate with the tofu, tempeh, and boiled egg wedges. Top with the pecel (peanut sauce) and garnish with crispy fried shallots and fresh slices of tomatoes.
Indonesian Peanut Sauce Recipe • Deliciously Versatile! - Episode 312
Bonjour my friends! In this episode I'll show you how to make my Indonesian Peanut Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE
Chicken Satay Recipe | Satay Chicken | How To Make Chicken Satay | Chicken Satay with Peanut Sauce | Satay Chicken Recipe
Ingredients for Chicken Satay:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 450 gms (1 lb)
Marinade, coarsely blended or crushed :
- Shallots- 6 small (total around 35 gms)
- Garlic cloves- 4-5 (5 gms)
- Lemon grass, sliced- 2 stalks, white portion (2 tbsp, around 10 gms)
- Turmeric Powder- 1.50 tsp (1.25 tsp if using white sugar instead of brown sugar in the marinade)
- Coriander Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Salt- 1.5 tsp
- Brown Sugar- 1.5 tbsp
- Oil-3 tbsp
(use 2.5 tbsp of this marinade for 450 gms- 1 lb of chicken)
Peanut Dipping Sauce for Satay:
- Peanut butter (crunchy)- 3 tbsp
- Soy sauce ,low sodium-2.5 tsp
- Sriracha Sauce-3 tsp (Or any other readymade Chilli Garlic Sauce)
- Brown sugar-3 tsp
- Lemon Juice- 1.25 tbsp
- Grated ginger- 1 tsp
- Chopped garlic -1 clove very finely chopped
- Coconut milk-3 tsp
- Water -3 tbsp
Wooden Skewers- around 6
Preparation:
- Cut the chicken boneless fillets into 1” bite sized pieces. The pieces should be flat and not very thick.
- Peel the shallots & garlic and slice the white portion of two lemon grass stalks.
- Now to prepare the marinade, add all the items into a blender/mixer jar and blend it into a coarse mixture.
- Alternatively you can also use a mortar & pestle to crush these roughly.
- Take out 2.5 tbsp of this mixture and add it into the chicken pieces. Mix well and set aside for 2-3 hrs to marinate.
- To prepare the Peanut Sauce, easiest way is to use readymade Peanut Butter (crunchy variety).
- To make this sauce, grate a piece of peeled ginger and finely chop one garlic clove. You can use readymade Sriracha Sauce or any other readymade or home-made Chilli Garlic Sauce.
- Add all the items in a bowl and whisk it till smooth.
Process:
- Skewer the marinated chicken pieces on a Kebab stick or small wooden skewer 4 at a time.
- Once done, preheat a Grill pan and brush it with oil.
- Now place the skewers side by side 3-4 at a time.
- Grill on one side on medium high heat for 3 mins and then flip. Repeat on the other side for another 3 mins.
- Now turn the skewers again and baste the pieces with oil. Reduce heat to low and grill it for 3 more mins.
- Flip again and baste with oil on the other side.
- Continue to grill on low heat for another 3 mins till the meat is tender.
- Serve hot with Peanut Sauce and some sliced cucumber.
#chickensatayrecipe #sataychicken #chickensatay #sataypeanutsauce #sataychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Chicken Satay with Peanut Sauce Recipe (Indonesian Food)
Chicken Satay with Peanut Sauce Recipe. Watch this video how to make chicken satay with peanut sauce (Sate Ayam in Indonesian Food Langguage)
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How To Make Peanut Sauce For Satay
This peanut sauce is a breeze to make at home and with only a few ingredients. The sauce is delicious on grilled chicken or beef satay.
How To Make Peanut Sauce For Satay
Ingredients
1 1/2 Cups Peanuts, toasted and pounded
5 to 6 Tbsp Peanut Oil
1 Large Red Onion, peeled and blended
25 to 30 grams Dried Chilies, cut into smaller pieces, soaked in boiling water for 10 minutes, drain well
2 1/2 to 3 Cups of Water
160 grams Palm Sugar or Gula Jawa
1 tsp Sea Salt
5 to 6 Pieces of Asam Keping/Dried Tamarind or 2 Tbsp Tamarind Paste
Full Recipe: