Katjang sauce (katjang= peanut)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Peanutbutter. |
| 1 | Onion | |
| Water; (the sauce ought to be creamy, not thin, not too thick) | ||
| 1 | Red pepper. | |
| 2 | tablespoons | Soysauce |
| A bit vinegar | ||
| Lemon juice | ||
| A bit salt | ||
| 1 | teaspoon | Sugar. |
Directions
chop onions and pepper finely, and mix them with the peanutbutter. While stirring pour the water, add the vinegar, soysauce,and lemonjuice. Let the sauce boil for about 5 minutes. Keep stirring, it may burn. Mix the salt and sugar with it. Instead of pepper you can use a bit salsa sauce. Make it as hot as you like, or -when you don't like hot at all- use tomatoketchup.
A bit coffeecream is good in it too.
I myself use much more spices and herbs in this. You can eat this with white rice, as I said, and pieces of chicken or turkey fried with an onion and a bit soysauce.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@...> on Oct 31, 1998, converted by MM_Buster v2.0l.