Ingredients
-
2
-
1/4
-
1
-
2
-
1/2
-
2
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Katjang Sauce (Spicy Peanut Sauce), This is to be served as an accompaniment with my satay ayam (chicken satay)!, I served this with the chicken satay recipe, and it was delicious! I had to make a few changes, due to my Alaskan grocery store availability! First, I didn’t have peanuts, so used chunky peanut butter (1/4 C) Second, I cut the chicken stock down to 1 cup, because I like a thicker sauce Third, used 1/4 tsp Chili paste instead of chopped chilies I liked the spice and may even put 1/2 tsp next time Overall, excellent recipe when combined with the chicken satay Really wows guests!, Used 1 tablespoon of oil, otherwise made it as stated When it was ready I tasted it and found it too bland, furthermore the consistency was more soupy than saucy So-I added 2 more garlic cloves, upped the ginger to one teaspoon and added 1 teaspoon hot sauce Now the taste was good For the consistency I added 2 teaspoons of corn starch It immediately went saucy Mixed it with 1/4lb sliced mushrooms and 1lb mixed vegetables (zucchini, red and yellow paprika, red onions, corn, green beans) Served it over noodles All in all a good sauce, will make it again but with my own modifications
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Oil in a Heavy Skillet and Cook the Shallots and Garlic 3 to 4 Minutes, Until They Are Soft and Transparent but not Brown. |
|
2
Done
|
Add the Chicken Stock and Bring to a Boil Over High Heat. |
|
3
Done
|
Add the Ground Peanuts, Soy Sauce, Molasses, Lime Juice, Ginger, and Chilies or Cayenne. |
|
4
Done
|
Reduce the Heat and Simmer For 10 Minutes, Stirring Occasionally. |
|
5
Done
|
Allow to Cool Slightly Before Serving With Chicken Satay or Satay Ayam (see My Recipe Posted on This Site). |
