I had great success tonight making some Dutch/Indonesian peanut sauce. That sauce, together with chicken and rice, was one of my favorite dishes to make when I lived in Holland. There, you can buy the sauce in the store as a very thick paste, to which you add water. Unfortunately, the only place to buy that here in Utah is at the Old Dutch Store in Salt Lake. Seven dollars is a bit much to pay for the sauce for one meal, so I set out to find a good recipe.
This is the first recipe I’ve tried, and it went really well. I’ll probably make modifications as I go along, but it tasted pretty authentic as it was. I found the original here. I started out trying to follow the recipe exactly, but it didn’t make nearly enough for three people, and I didn’t want it to be quite as spicy. As such, I changed the quantities of quite a few things.
My version looks more or less like this:
1/2 of a small yellow onion, diced
1-2 cups peanut butter (not actually sure how much I used)
2 Tbsp ketjap manis (soy sauce might also work in a smaller quantity)
3-4 Tbsp dark brown sugar
Some lemon juice
1-2 Tbsp sambal (to taste)
1/2 cup milk (maybe more)
2-3 crushed garlic cloves
Fry the onions in butter in a small saucepan. Add the peanut butter at a low simmer. Once the peanut butter is melted, add the ketjap, sugar, lemon juice, and sambal. Gradually add the milk to bring the sauce to the desired thickness. (If you’ve never had it before, think of the thickness of country gravy, and then a little thicker.) Add the garlic and mix thoroughly. Adjust the ingredients to taste.
If you give it a try, let me know what you think of it!