Saus Kacang Tanah (Javanese Peanut Sauce)

by0| PUBLISHED Apr 14, 2011 4:00 AM
Saus Kacang Tanah (Javanese Peanut Sauce)
See the Recipe. Todd Coleman
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This creamy peanut sauce is perfect served with all satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Yield: makes about 2 1/2 cups

Ingredients

  • 1 <sup>1</sup>⁄<sub>2</sub> cups unsalted skinned roasted peanuts
  • 6 tbsp. dark brown sugar
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. dried shrimp paste, roasted
  • 2 cloves garlic, chopped
  • 1 Holland or fresno chile, stemmed, chopped
  • <sup>3</sup>⁄<sub>4</sub> cup coconut milk
  • 1 tbsp. cider vinegar
  • <sup>3</sup>⁄<sub>4</sub> tsp. kosher salt

Instructions

  • 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 3⁄4 cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.