Indonesian Peanut Sauce

Recipe for a hot n spicy peanut sauce

This tasty sauce is traditionally served in Indonesia and Malaysia to fried or grilled chicken skewers (satay), but also fits nicely with tofu skewers, pork, turkey or even grilled fish.

Ingredients for 500 ml sauce:

3 small shallots or spring onions
1 piece of fresh ginger (about 2 cm)
3 cloves garlic
1-3 fresh chillies to taste (Thai chillies)
150 g peanut butter with pieces (or optionally pestle 150 g peanuts in a mortar to a fine paste)
1 can of unsweetened coconut milk
3 tblsp. Asian fish sauce or soy sauce
1 tblsp. lime juice
1 tsp brown sugar
2 tblsp. sesame oil

Preparation:

Peel and finely chop the shallots, ginger and garlic. Wash cthe hili peppers, cut the stem, remove seeds and finely chop (if you like it more hot, leave the cores in).

Heat the sesame oil in a pan and fry the chopped onion, garlic, ginger and shallots over medium heat until they are golden brown. Then add the peanut butter and simmer for about 1 minute. Then add coconut milk, lime juice, sugar and fish sauce and simmer the sauce while stirring for about 3 - 5 minutes. If necessary season with fish sauce, lime juice and sugar.

If you fill the sauce in clean, sealable containers, it keeps in the refrigerator for about 5 days.

Photo credits: Fotolia # 70245743 - Delicious chicken sate © WONG SZE FEI