* Exported from MasterCook *
Peanut Sauce - Indonesian
Recipe By :Chef Christophe Alary
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
1/2 cup peanut
1/2 cup coconut milk
2 tablespoons shallot -- finely chopped
1 tablespoon garlic -- finely chopped
1/2 teaspoon sambal oelek -- hot pepper paste or hot sauce
1 tablespoon lime juice
1 tablespoon kecap manis
palm sugar -- or brown sugar
Heat the oil in a large wok or skillet and brown the peanuts over medium-high heat.
Remove and puree the nuts in 1/4 cup of coconut milk, using a food processor.
Saute the shallots and garlic in the wok over medium-high heat for approximately 1 minute without browning. Add the peanut paste, the remaining coconut milk, the sambal oelek, lime juice, and kecap manis.
Cook until thickened and add the palm sugar to taste. add a bit of coconut milk if the sauce is too thick.
Makes 2 cups (8 one-quarter cup servings)
Prep time: 25 minutes
AuthorNote: This sauce is a marvel with [2Favorite]. Kecap manis is a dark, rich Indonesian soy sauce that is sweeter than Chinese or Japanese soy sauce. It can be replaced with Chinese soy sauce, to which add a touch of brown sugar. Palm sugar is made with the sap of palm tree species.
Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2007"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 332 Calories; 35g Fat (92.5% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 20151 0 1476 210
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