Saus Kacang Tanah (Javanese Peanut Sauce)

Name: Saus Kacang Tanah (Javanese Peanut Sauce)
Total time: PT0D0H0M
Yield: makes about 2 1/2 cups
Ingredients: 1 1 ⁄ 2 cups unsalted skinned roasted peanuts; 6 tbsp. dark brown sugar; 1 1 ⁄ 2 tsp. dried shrimp paste, roasted; 2 cloves garlic, chopped; 1 Holland or fresno chile, stemmed, chopped; 3 ⁄ 4 cup coconut milk; 1 tbsp. cider vinegar; 3 ⁄ 4 tsp. kosher salt

Serves
makes about 2 1/2 cups

TODD COLEMAN

This creamy peanut sauce is perfect served with all satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Ingredients

1 ¹⁄₂ cups unsalted skinned roasted peanuts
6 tbsp. dark brown sugar
1 ¹⁄₂ tsp. dried shrimp paste, roasted
2 cloves garlic, chopped
1 Holland or fresno chile, stemmed, chopped
³⁄₄ cup coconut milk
1 tbsp. cider vinegar
³⁄₄ tsp. kosher salt

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Instructions

Step 1

Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and 3⁄4 cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.

Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and 3⁄4 cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.