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Dutch West Indian Peanut Sauce |
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Print this Recipe DUTCH WEST INDIES Makes about 2 cups Tamarind lends a fruity tartness to this peanut sauce, a West Indian version of an Indonesian classic. The sauce is designed to be served with Dutch West Indian Chicken Kebabs, but it’s great with any type of saté, as well as grilled chicken or seafood. 1/4 cup onions, finely chopped 1 clove garlic, minced 1 teaspoon sambal ulek or other chile paste or sauce 3/4 cup creamy peanut butter 1/4 cup Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages") 2 tablespoons soy sauce, sweet (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste 2 tablespoons white vinegar, distilled, or more to taste 3/4 to 1 cup water 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle; or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water. 2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary; the sauce should be highly seasoned. 3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days. Makes about 2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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