Best Dutch West Indian Peanut Sauce Recipes

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BOKA DUSHI (DUTCH WEST INDIAN CHICKEN KEBABS)



Boka Dushi (Dutch West Indian Chicken Kebabs) image

Ketjap manis (see my fav recipe #480813), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
1 teaspoon sambal oelek or 1 teaspoon thai chili paste
1/2 teaspoon ground turmeric
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
vegetable oil, for grill
1/3 cup reduced-sodium fat-free chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomatoes
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
1 teaspoon honey
1 garlic clove, crushed

Steps:

  • Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
  • Prepare grill.
  • Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
  • Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
  • To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

Nutrition Facts : Calories 189.3, Fat 7.1, SaturatedFat 1.5, Cholesterol 72.6, Sodium 406.2, Carbohydrate 4.4, Fiber 0.9, Sugar 2.4, Protein 26.6

DUTCH WEST INDIAN CHICKEN KEBABS / BOKA DUSHI



Dutch West Indian Chicken Kebabs / Boka Dushi image

Number Of Ingredients 7

8 chicken thighs (2 1/2 to 3 pounds)
1/4 cup soy sauce, sweet (ketjap manis), or 2 tablespoons each regular soy sauce and molasses
1 tablespoon lime juice, fresh
2 teaspoons ginger, grated fresh
1 to 2 teaspoon sambal ulek or other chile paste or sauce
1 teaspoon cumin, ground
1 cup Dutch West Indian Peanut Sauce

Steps:

  • 1. Skin and bone the chicken thighs, then rinse under cold running water. Drain and blot dry with paper towels. Cut the meat into strips the size of your little finger. 2. Combine the sweet soy sauce, lime juice, ginger, sambal ulek, cumin, and turmeric in a large bowl and stir well to blend. Add the chicken and toss thoroughy to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. When ready to cook, drain the chicken strips, then thread them lengthwise on the skewers. Oil the grill grate, and arrange the skewers on the hot grate. Grill until the meat is cooked through, 2 to 4 minutes in all. Serve the boka dushis immediately, with ramekins of the Dutch West Indian Peanut Sauce for Dipping.

Nutrition Facts : Nutritional Facts Serves

DUTCH WEST INDIAN PEANUT SAUCE



Dutch West Indian Peanut Sauce image

Number Of Ingredients 8

1/4 cup onion, finely chopped
1 clove garlic, minced
1 teaspoon sambal ulek or other chile paste or sauce
3/4 cup creamy peanut butter
1/4 cup Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages")
2 tablespoons soy sauce, sweet (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste
2 tablespoons white vinegar, distilled, or more to taste
3/4 to 1 cups water

Steps:

  • 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary the sauce should be highly seasoned.3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 2 cups

Nutrition Facts : Nutritional Facts Serves

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