Best Javanese Peanut Sauce Recipes

SAUS KACANG TANAH (JAVANESE PEANUT SAUCE) image

Categories Nut

Yield 2 1/2 cups

Number Of Ingredients 8

1½ cups unsalted skinned roasted peanuts
6 tbsp. dark brown sugar
1½ tsp. dried shrimp paste, roasted
2 cloves garlic, chopped
1 Holland or fresno chile, stemmed, chopped
¾ cup coconut milk
1 tbsp. cider vinegar
¾ tsp. kosher salt

Steps:

Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and ¾ cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.

Javanese Peanut Sauce image

Provided by vermeer

Categories Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 small onion, chopped (1/4 cup)
2 tablespoons peanut oil
1/4 teaspoon cardamom
1/2 cup smooth peanut butter
1/4 cup brown sugar, firmly packed
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon liquid red pepper seasoning

Steps:

Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
Let stand at room temperature until serving time.

Nutrition Facts : Calories 323.1, Fat 23.1, SaturatedFat 4.5, Sodium 1166, Carbohydrate 23.6, Fiber 2.5, Sugar 17.8, Protein 10.3