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Indonesian Peanut Sauce: Saté Saus
Ever since the Dutch explored and colonised Indonesia in the 16th and 17th centuries, Eastern spices, ingredients and cooking techniques have been finding their way back to Holland. These days, there are several Indonesian dishes that are so widely eaten that they are generally considered part of Dutch cuisine. In many cases, the dishes are still called by their Indonesian names, an indication of how popular they have become. These include nasi goreng (fried rice), babi panggang (roast pork) and kip saté (chicken saté or satay – strips of marinated chicken threaded onto skewers, grilled and served with peanut sauce). Peanut sauce (saté saus in Dutch), which blends peanuts with spicy chili, garlic, oil and fragrant lime juice, is a popular Indonesian condiment. The Dutch, who are sauce lovers, have taken to it in a big way. You will often see it poured over chips (fries) in snack bars as an alternative to ketchup. This combination can take a little getting used to but is actually delicious! Peanut sauce is readily available in Dutch supermarkets, but is so easy to put together at home in a blender that I prefer to make my own. Make larger amounts and keep in the fridge for up to a week to accompany several meals. If necessary, heat gently in a saucepan with a little water if the sauce has become too thick. Tip: increase or decrease the amount of chili paste in the recipe depending on how fiery you want your sauce to be. You can also adjust the amount of peanuts if you want a thinner sauce. Serves 4 Preparation time: 15 minutes Ingredients: 4 fl oz / 125 ml soy sauce 3 tablespoons rice vinegar ½ teaspoon chili paste 3 tablespoons sugar 2 tablespoons lime juice 2 cloves garlic 6 oz / 175 g unsalted roasted peanuts Preparation: Put all the ingredients in a food processor and blend until smooth. Serve over chicken saté (marinated strips of chicken threaded onto wooden skewers and grilled), meatballs and rice dishes. |
All content and images copyright Cecily Layzell