AngularMomentum
02-23-2005, 03:31 PM
This is one of my favorate sauces, and here is my own recipe for it...now I do not know the measures, cuz I do this always straight out of the head, but this is a great sauce for vegetarian dishes and meat (pork or chicken)...I think it is originally a Indonesian sauce, but we dutchefied it..
This is excellent with Basmati or Pandan Rice
Fry a small onion and a piece of garlic in a spoon peanut oil, in a small pot...
add 3 cups of water or milk
couple of spoons of peanutbutter
couple of spoons of gingerjuice or sugar
5 to 10 spoons of Ketjap, (sweet soy sauce) depends how dark and sweet you want it...
Add some hotsauce, cayennepepper, or sambal (about 2 teaspoons)
Salt/pepper...and if ya have...surinami or hindoe curry powder (massala)
If it gets too thick, add some milk or water, if it is too thin add some more peanutbutter...keep stirring too, cuz this stuff sticks easily to the bottom of the pan! As soon as you think it is satisfyingly thick enough, (should not be like cement tho!! heheh)...the sauce is ready...
Bon Apetite!
This is excellent with Basmati or Pandan Rice
Fry a small onion and a piece of garlic in a spoon peanut oil, in a small pot...
add 3 cups of water or milk
couple of spoons of peanutbutter
couple of spoons of gingerjuice or sugar
5 to 10 spoons of Ketjap, (sweet soy sauce) depends how dark and sweet you want it...
Add some hotsauce, cayennepepper, or sambal (about 2 teaspoons)
Salt/pepper...and if ya have...surinami or hindoe curry powder (massala)
If it gets too thick, add some milk or water, if it is too thin add some more peanutbutter...keep stirring too, cuz this stuff sticks easily to the bottom of the pan! As soon as you think it is satisfyingly thick enough, (should not be like cement tho!! heheh)...the sauce is ready...
Bon Apetite!