Javanese Peanut Sauce Recipes

JAVANESE PORK TENDERLOIN

Steps:

• Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
• In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
• Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
• Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

JAVANESE PEANUT SAUCE

Steps:

• Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
• Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
• Let stand at room temperature until serving time.

LAMB SATAY

Steps:

• For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
• Transfer the paste into a bowl, add the kecap manis & oil.
• Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
• For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
• Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
• Adjust the taste, if necessary add salt or sugar to taste.
• Grill the satays on charcoal or under electric / gas grill /pan grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
• Garnish with chopped bird chillies and shallots if you like it SPICY!!

SAUS KACANG TANAH (JAVANESE PEANUT SAUCE)

Steps:

• Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and ¾ cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.