Best Spicy Indonesian Peanut Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUS KACANG (INDONESIAN PEANUT SAUCE)



Saus Kacang (Indonesian Peanut Sauce) image

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.

Provided by Patricia Tanumihardja

Categories     Peanut     Sauce     Vegetarian     Vegan     Wheat/Gluten-Free     Soy Free     Dip     Condiment/Spread

Yield 1 cup

Number Of Ingredients 9

2 tablespoons vegetable oil (or just enough to coat the peanuts)
1 cup plus 2 tablespoons (200 g) raw skinless peanuts
1 ½ cups (375 ml) water
2 makrut lime leaves (optional)
1 tablespoon seedless wet tamarind pulp, or 2 tablespoons freshly squeezed lime juice
3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
2 teaspoons fine sea salt
1 teaspoon sambal oelek chili paste
1 to 2 Thai chiles, chopped (optional)

Steps:

  • Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
  • Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
  • When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
  • Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
  • Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
  • Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
  • Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

SPICY PEANUT-COCONUT DIP



Spicy Peanut-Coconut Dip image

Inspired by the Thai peanut sauces served with meat and vegetable satay, this dip uses coconut cream-rather than the traditional coconut milk-to achieve a thicker, more dippable consistency, perfect for dunking fresh veggies.

Provided by Food Network Kitchen

Time 10m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Puree 1/2 cup unsweetened coconut cream, 1/2 cup peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon each sambal oelek (Asian chili sauce), rice vinegar and honey, 2 teaspoons grated ginger and 1/2 teaspoon kosher salt in a blender until smooth. Transfer to a bowl and top with chopped peanuts and cilantro; serve with cucumber and carrot sticks.

SPICY PEANUT DIP



Spicy Peanut Dip image

Categories     Condiment/Spread     Ginger     Nut     Cocktail Party     Buffet     Lime     Peanut     Curry     Soy Sauce     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large shallot, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 teaspoon curry powder
1/8 teaspoon dried crushed red pepper
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
4 teaspoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon (packed) brown sugar

Steps:

  • Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
  • Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
  • Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
  • Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
  • Place all ingredients in blender and blend until smooth.
  • Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

THAI PEANUT DIP



Thai Peanut Dip image

This easy, one-step peanut sauce is fantastic with any veggies, but especially with red peppers and snow peas. It's also great warmed up and served over pasta! The best flavor is achieved using fresh garlic and fresh lemon juice.

Provided by ASHBETH

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 6

¼ cup creamy peanut butter
3 cloves garlic, minced
¼ cup brown sugar
¼ cup mayonnaise
¼ cup soy sauce
2 tablespoons fresh lemon juice

Steps:

  • Stir together peanut butter, garlic, brown sugar, mayonnaise, soy sauce, and lemon juice until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 9.8 g, Cholesterol 2.6 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 529.2 mg, Sugar 7.7 g

INDONESIAN PEANUT SAUCE



Indonesian Peanut Sauce image

This is a great dip for spring rolls or egg rolls, Also have put it on Soba noodles with veggies and sesame seeds to do a peanut noodle dish.

Provided by Joan Hunt

Categories     Other Appetizers

Number Of Ingredients 9

2 tsp peanut oil
1 large shallot, minced (1/4 cup)
1 clove garlic, minced (1 tsp.)
3/4 tsp red pepper flakes, or to taste
1/2 c creamy peanut butter
1/2 c light coconut milk
1 Tbsp low-sodium soy sauce
2 tsp dark brown sugar
2 tsp fresh lime juice

Steps:

  • 1. Heat oil in saucepan over medium-low heat. Sauté shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and sauté 1 minute more, or until just fragrant. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Stir in lime juice. Serve hot, or at room temperature.

SPICY INDONESIAN PEANUT DIP



SPICY INDONESIAN PEANUT DIP image

If you like it HOT and spicy, this is for you.

Provided by Eddie Jordan

Categories     Nuts

Time 15m

Number Of Ingredients 9

2 green onions chopped
2 garlic cloves, chopped
2 Tbsp lime juice
1 Tbsp soy sauce, light
1/2 tsp hot chili oil
1/4 tsp sesame oil
1/4 tsp lime peel, grated
2/3 c unsweetened coconut milk room temp.
1/2 c chunky peanut butter room temp.

Steps:

  • 1. Place all the ingredients in a food processor, or blender and process to a smooth paste.
  • 2. Transfer to a bowl and serve with large cooked shrimp or vegetable crudites.

INDONESIAN PEANUT SAUCE



Indonesian Peanut Sauce image

Make and share this Indonesian Peanut Sauce recipe from Food.com.

Provided by brianl

Categories     Sauces

Time 40m

Yield 5 cups

Number Of Ingredients 9

1 cup chunky peanut butter
3 cloves garlic, chopped
2 -5 hot chili peppers, chopped
2 inches fresh gingerroot, peeled and chopped
3 tablespoons brown sugar
4 cups unsweetened coconut milk
2 -3 tablespoons soy sauce, to taste
1 tablespoon molasses
2 teaspoons fresh lime juice, to taste

Steps:

  • Puree peanut butter, garlic, chille peppers, ginger root, and brown sugar in food processor.
  • Transfer mixture to heavy saucepan.
  • Stir in coconut milk, soy sauce and molasses.
  • Gently simmer, uncovered, until sauce is thick and full flavored, about 30 minutes, stirring often.
  • Let sauce cool to room temperature.
  • Correct seasoning, adding soy sauce or lime juice to taste.

Related Topics