ISO Peanut Sauce
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YT2095
Executive Chef
it may help to expand your search to include "Satay sauce" also 
This is a good recipe and I use it a lot.
1/2 cup of peanut butter (smooth)
2 cloves of garlic
1 tsp of chili sauce (asian not tabasco)
1 tsp of soy sauce
1 tsp of brown sugar
1/4 tsp of salt
2 tbps of water or coconut milk to thin the sauce out (both work the coconut milk adds a tiny bit of creaminess)
1 tsp of oil
Add oil to a saute pan. When it's hot add the garlic and saute it until slightly golden. Now add the peanut butter, chili sauce, soy sauce and water or coconut milk to it. Let it simmer on low for 10 minutes or so. Cool and garnish with some super finely chopped scallions and serve with chicken or anything else you like.
You can substitute chunky peanut butter in this recipe we just like it smooth.
1/2 cup of peanut butter (smooth)
2 cloves of garlic
1 tsp of chili sauce (asian not tabasco)
1 tsp of soy sauce
1 tsp of brown sugar
1/4 tsp of salt
2 tbps of water or coconut milk to thin the sauce out (both work the coconut milk adds a tiny bit of creaminess)
1 tsp of oil
Add oil to a saute pan. When it's hot add the garlic and saute it until slightly golden. Now add the peanut butter, chili sauce, soy sauce and water or coconut milk to it. Let it simmer on low for 10 minutes or so. Cool and garnish with some super finely chopped scallions and serve with chicken or anything else you like.
You can substitute chunky peanut butter in this recipe we just like it smooth.
I use cilantro in mine.
Pineapple juice too.
Pineapple juice too.
I have two recepies, one for a salad dressing and one for noodles. Both use unsalted, dry roasted peanuts, not peanut butter.
1/2 Cup Rice Wine Vinegar
1 Teaspoon Light Soy Sauce
1/4 Cup Peanut Oil
1 Teaspoon Salt
1 Jalapeno, Minced
1 Teaspoon Garlic, Minced
2 Tablespoon Lime Juice
1/2 Teaspoon Chushed Red Pepper Flakes
1/2 Cup Peanuts, Dry Roasted, Unsalted, Crushed
Combine all ingredients except peanut oil in blender or food processor, then slowly drizzle peanut oil until emulsified. Serve over your choice of salad greens.
3 Tbs lite soy sauce
2 Tbs rice wine vinegar
5 dried red pepper pods, crushed
2 tsp Turbinado sugar
1/2 cup unsalted, dry roasted peanuts, finely crushed
1 Tbs sesame oil
1 tsp grated ginger
1/2 cup chicken broth
1 pkg lo mein noodles
chopped scallions and julienned cucumber for garnish
Run the peanuts through a food processor or blender until finely crushed. In a saucepan, combine the soy sauce, vinegar, pepper pods, sugar, peanut butter, sesame oil, ginger and broth. Simmer the mixture, stirring, until it is thickened and smooth, then let it cool slightly. Remove the pepper pods.
Cook Mee Krob (Thai rice noodles) in boiling water until they are al dente, drain, and rinse with cold water. Drain again, then transfer to a large bowl and toss with the sauce. Serve at room temperature, garnished with the scallion and cucumber.
Spicy Thai Peanut Dressing
1/2 Cup Rice Wine Vinegar
1 Teaspoon Light Soy Sauce
1/4 Cup Peanut Oil
1 Teaspoon Salt
1 Jalapeno, Minced
1 Teaspoon Garlic, Minced
2 Tablespoon Lime Juice
1/2 Teaspoon Chushed Red Pepper Flakes
1/2 Cup Peanuts, Dry Roasted, Unsalted, Crushed
Combine all ingredients except peanut oil in blender or food processor, then slowly drizzle peanut oil until emulsified. Serve over your choice of salad greens.
THAI PEANUT SESAME NOODLES
3 Tbs lite soy sauce
2 Tbs rice wine vinegar
5 dried red pepper pods, crushed
2 tsp Turbinado sugar
1/2 cup unsalted, dry roasted peanuts, finely crushed
1 Tbs sesame oil
1 tsp grated ginger
1/2 cup chicken broth
1 pkg lo mein noodles
chopped scallions and julienned cucumber for garnish
Run the peanuts through a food processor or blender until finely crushed. In a saucepan, combine the soy sauce, vinegar, pepper pods, sugar, peanut butter, sesame oil, ginger and broth. Simmer the mixture, stirring, until it is thickened and smooth, then let it cool slightly. Remove the pepper pods.
Cook Mee Krob (Thai rice noodles) in boiling water until they are al dente, drain, and rinse with cold water. Drain again, then transfer to a large bowl and toss with the sauce. Serve at room temperature, garnished with the scallion and cucumber.
Lady DeWinters
Senior Cook
This is an authentic Peanut Sauce that's serve with Malaysian satay or gado gado. Try it for size and see what you think. When I made this batch, my friends just love it.
Peanut Sauce:
1 tbsp peanut oil
1 onion (finely chopped)
3/4 cup crunchy peanut butter
1/4 cup kecap manis or thick sweet soy sauce
1 tbsp ground coriander
2 tsp chilli sauce
3/4 cup coconut cream
1 tsp grated palm sugar (or brown sugar)
1 tbsp lemon juice
Peanut Sauce:
1 tbsp peanut oil
1 onion (finely chopped)
3/4 cup crunchy peanut butter
1/4 cup kecap manis or thick sweet soy sauce
1 tbsp ground coriander
2 tsp chilli sauce
3/4 cup coconut cream
1 tsp grated palm sugar (or brown sugar)
1 tbsp lemon juice
shantihhh
Cook
I prefer using chopped roasted (raw peanuts fried in dry skillet) and date palm sugar and fresh minced chiles for this sauce as they do in Thailand.
Finally, something I make very well, so I can make my first post!
I lived in Holland for 15 years and loved the Indonesian Pinda sauce.
After returning to the States, I spent alot of time tweeking my own recipe,
and below is my "perfect" version.
The key here is... WAIT until you have your entire meal ready then start
heating the peanut butter and stirring in the water. It will only take a few minutes.
If you cook it too long, it gets thick and grainy.
1 Cup Smooth Peanut Butter - the cheapest you can find!
5 TBS Brown Sugar
5 TBS Sweet Soy Sauce (ketjap manis)
1 1/2 TBS Sambal (chinese red pepper paste)
1 TBS Minced Garlic
3/4 Cup Water
Mix all ingrediants, except water, in a small heavy sauce pan.
Let sit for 1/2 hour
Slowly add water, stirring and heating slowly.
When you get to the consistancy you like, whisk it quick and serve!
I lived in Holland for 15 years and loved the Indonesian Pinda sauce.
After returning to the States, I spent alot of time tweeking my own recipe,
and below is my "perfect" version.
The key here is... WAIT until you have your entire meal ready then start
heating the peanut butter and stirring in the water. It will only take a few minutes.
If you cook it too long, it gets thick and grainy.
1 Cup Smooth Peanut Butter - the cheapest you can find!
5 TBS Brown Sugar
5 TBS Sweet Soy Sauce (ketjap manis)
1 1/2 TBS Sambal (chinese red pepper paste)
1 TBS Minced Garlic
3/4 Cup Water
Mix all ingrediants, except water, in a small heavy sauce pan.
Let sit for 1/2 hour
Slowly add water, stirring and heating slowly.
When you get to the consistancy you like, whisk it quick and serve!
