Saus Kacang Tanah (Javanese Peanut Sauce)
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
- 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
- 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.
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