Dutch west indies pindasus
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion(s), finely chopped |
| 1 | Garlic clove(s), minced | |
| 1 | teaspoon | Sambal ulek * |
| ¾ | cup | Peanut butter |
| 3 | tablespoons | Tamarind Water * |
| (see pg 118) | ||
| 2 | tablespoons | (to 3 tbs) kejap manis |
| Or soy sauce | ||
| 2 | tablespoons | Distilled white vinegar |
| ½ | cup | (to 1 cup) chicken stock |
Directions
(Indonesian-Style Peanut Sauce) Place the onion, garlic, and sambal in a mortar and pestle and pound to a smooth paste. Stir in the peanut butter, followed by the remaining ingredients. Transfer the mixture to a heavy saucepan.
Place the pan over medium heat and gently simmer the sauce for 5 min or until well flavored, adding more water as necessary to make a thick but pourable sauce.
Transfer the sauce to a clear glass jar. Refrigerated, it will keep for up to 4 weeks.
Traditionally served with pork and chicken satays, but it's also delicious as a salad dressing or a dip for raw or steamed vegetables.
Note: Sambal ulek is a fiery paste made of red peppers. If unavailable, substitute Vietnamese or Thai chili paste. Kejap manis is a thick, sweet soy sauce. If unavailable, substitute equal parts regular soy sauce and molasses. The recipe for Tamarind Water is on pg 118. If unavailable, substitute balsamic vinegar. Look for these ingredient in gourmet shops or Asian markets.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 52-53
Submitted By DIANE LAZARUS On 12-13-95