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Dutch Satay Sauce Recipe

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This recipe for Dutch Satay Sauce is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, finely chopped
1 Tbsp. sunflower oil
¼" (about 1/2 cm) fresh ginger, finely grated
1 garlic clove, finely grated
½ c. (90 g) chunky peanut butter
¼ c. (30 g) candlenuts, ground finely in a food processor
3 Tbsp. kecap manis (or soy sauce)
½ c. (120 ml) coconut milk
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 Tbsp. sambal (or chili paste)
Directions:
Directions:
Fry the onion in the oil in a saucepan over a medium heat. Once the onion has softened and browned slightly, add the ginger and garlic, the peanut butter and the ground candlenuts. Add the kecap manis, the coconut milk, the lemongrass, and the lime leaves, and bring to a simmer. Cook for about 10 minutes. Now add the sambal and taste for seasoning. If you prefer a spicier sauce, add more sambal. If the sauce has thickened too much at this point, add some warm water. Fish out the lemongrass and lime leaves and give the sauce a quick whisk before serving.
Personal Notes:
Personal Notes:
Delicious over chicken skewers or like the Dutch with some french fries.

 

 

 

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