Kuah Sate (Spiced Peanut Sauce) by Kathleen Morrison

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SERVINGS

20 servings scale / convert

INGREDIENTS

4 lg. chilies, crushed
1 lb. raw peanuts
1 sm. onion, crushed
3/4 pint thick santan (coconut cream)
2 tsp. brown sugar
1/4 tsp. kentjur (galangal)
1/2 tsp. terasi (blachan)
2 tsp. lemon juice
2 tbsp. ketjap (soy sauce)
Salt, to taste
Peanut oil (as required)

INSTRUCTIONS

Blanch the raw peanuts by pouring boiling water over them and then skinning them. Crush the blanched peanuts in a mincer.*

Fry the following ingredients in some moderately hot oil: onion, garlic, kentjur, terasi, brown sugar, lemon juice, and salt. When the onions are soft, add the peanuts, chilies and ketjap. Fry on the same medium heat for approximately ten minutes. Add the santan; turn the heat to low and let simmer until the sauce has become smooth and has thickened. Stir frequently.

CHEF COMMENTS

*Or use crunchy peanut butter without additives.

Use with Sate Hati Sapi (Ox Liver and Heart Sate). This sauce can be poured over the sate after the sate has been arranged on a dish. Alternatively the sauce may be served individually in small bowls, one for each person, who dips his skewer of sate in his bowl before eating.

Recipe from Cooking the Indonesian Way, by Alec Robeau.

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