Indonesian Saus Kacang for Satay

Can of kejap manis, Indonesian soy sauce.

Can of kejap manis, Indonesian soy sauce, an ingredient in Saus Kacang.

Saus Kacang, recipe #1

7 tablespoons peanut oil

1 tsp finely chopped garlic

2 large dried red chilis (hot, not mild)

2 tbsps finely chopped onion

1 tsp trassi (dried shrimp paste)

1 tbsp lemon juice

1 tbsp kejap manis (sweet Indonesian soy sauce)

350 ready made peanut paste (or use chunky peanut butter)

1.5 tbsps palm sugar or brown sugar

Heat the oil in a wok and brown the onions and garlic.Remove from oil and place on paper towel. Fry the chilis on a low heat for just under a minute in oil. Remove from oil and place on paper towel. Once they are cool cut them open and remove the seeds. Chop the remaining chili flesh fine. Add  the trassi to the remaining oil in the pan, crush with a wooden spoon and stir into the oil so that it dissolves as much as it can. Add lemon juice and ketjap manis. Remove the heat from heat and mix in peanut sauce. Let this mixture cool.

Mix garlic, onion, chilli pieces, and sugar through the cooled mixture. Store in a glass jar.  When you want to use this base in a sauce use 1 part of paste to three parts of lightly salted water or coconut milk. Stir and bring to a boil. Remove from heat. Ready to eat with gado gado, satay (chicken threaded on a kebab stick)  or other dishes.

Saus Kacang, recipe #2    

(a quick version)

6 tbsp peanut butter

1 cup water

3/4 tsp garlic powder

2 tbsps palm sugar or brown sugar

2 tbsp sweetened Indonesian soy sauce

juice from 1 lemon or lime

1/2 tsp trassi (dried shrimp paste)

cocnut milk or water

Mix peanut butter and water in a pan over medium heat  until the mixture nearly boils. Remove from heat and add remaining ingredients. If sauce is too thick, add more water or coconut milk. Taste and add more soy sauce, if needed. 

Saus Kacang recipe #3

* Recipe for Saus Kacang from Saveur Magazine

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