Recipe for Dutch West Indies Pindasus


1/4 cup onion(s), finely chopped
1 garlic clove(s), minced
1 teaspoon sambal ulek *
3/4 cup peanut butter
3 tablespoon tamarind water *
1 (see pg 118)
2 tablespoon (to 3 tbs) kejap manis
1 or soy sauce
2 tablespoon distilled white vinegar
1/2 cup (to 1 cup) chicken stock


(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.

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