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  Added: Jun 16, 2006  •  Visited (401)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spiced Peanut Sauce
(Katjang Saos)
What You Need:
  • 2 tablespoons vegetable oil
  • ¼ cup finely chopped shallots or substitute ¼ cup finely chopped scallions, white part only
  • 1 teaspoon finely chopped garlic ¼ teaspoon trassi (shrimp paste, see Glossary)
  • 2 cups chicken stock, fresh or canned
  • ½ cup shelled peanuts, preferably Spanish peanuts, pulverized in an electric blender or with a nut grinder or mortar and pestle
  • 1 tablespoon Ketjap Manis
  • 1 teaspoon strained fresh lime juice
  • ¼ teaspoon scraped, finely grated fresh ginger root
  • ¼ teaspoon finely chopped fresh hot chilies

  • How To Cook:
    1. In a heavy 8-inch skillet or saute pan, heat the oil over moderate heat until a light haze forms above it. Drop in the shallots, or scallions, and garlic and, stirring frequently, cook for 3 or 4 minutes, or until they are soft and transparent but not brown.

    2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the trassi and mash it thoroughly with the back of a spoon.

    3. Pour in the chicken stock and bring to a boil over high heat. Stirring constantly, add the peanuts, Ketjap Manis, lime juice, ginger and chilies.

    4. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes, or until the sauce is thick enough to coat the spoon heavily. Serve at once.

    5. If necessary, the sauce may be prepared ahead and reheated. In this event it may thicken as it stands. Thin it if necessary with a tablespoon or more of water.

    6. Katjang is traditionally served with Sate Ajam.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Nuts » Peanut
    Main Ingredient » Vegetables » Shallots
    Dish » Sauces & Condiments



     

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