Indonesian Peanut Sauce

Elena Duggan

Ingredients:

Sauce

  • 50g Peanut Oil
  • 1 lge Asian shallot, finely chopped
  • 2 cloves Garlic, finely chopped
  • 250g Unsalted peanuts, ground
  • 25g Shrimp paste
  • 25g Jeeny’s Palm sugar
  • 25g Tamarind paste
  • 25g ABC Kecap manis
  • 2.5g Chili powder/ or 10g Indonesian sambal oelek
  • 150g Water
  • 150g TCC Coconut milk

Chicken

  • 50g ABC Kecap manis
  • 25g Peanut oil
  • 5g Turmeric powder
  • 500g Chicken thigh fillets
  • Skewers – soaked in water for at least 1hour ahead of cooking time

To Serve:

  • Crushed peanuts
  • Lime wedges
  • Spring onions, finely sliced on an angle
  • Optional- red onion and cucumber wedges

Method:

Sauce:

  1. Heat oil, fry shallot and garlic until soft and fragrant.
  2. Add peanuts and sugar until starting to colour.
  3. Stir in remaining ingredients and cook gently for up to 20minutes.
  4. Remove from heat, food process when sufficiently cool enough, and serve.
  5. Keep in an airtight container in the fridge.

Chicken:

  1. Cut the chicken into 1.5cm cubes before threading onto soaked skewers about 15cm consistency in length.
  2. Combine the peanut oil and kecap manis and brush thoroughly over the chicken skewers.
  3. Cook the chicken skewers over a high heat on a griddle pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised, some char is good.
  4. Serve on a platter with peanuts, spring onions, lime and optional toppings with a generous portion of the peanut sauce.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!