Katjangsaucespicypeanutsauce Recipes

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Steps:

• Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
• Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
• Meanwhile, combine all ingredients for the dipping sauce and mix well.
• Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

SATAY KUAH SAUCE (SPICY PEANUT SAUCE)

Steps:

• Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).
• Chop tender stalks into 1 inch lengths.
• Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.
• Whirl to a fine paste, adding water if needed.
• In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.
• Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.
• Stir in remaining coconut milk, sweeten with sugar and season with salt.
• Blend in peanuts.
• Taste at this point to adjust sweetening, salt, and chilli.
• Thin with more coconut milk or water if desire.

SPICY BEEF SATAY WITH PEANUT SAUCE

Steps:

• Finely chop onion and crush garlic.
• Finely slice rump into thin strips, place in a non-reactive dish.
• Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
• For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
• Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
• Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
• Serve with satay sauce.

KATJANG SAUCE (SPICY PEANUT SAUCE)

Steps:

• Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
• Add the chicken stock and bring to a boil over high heat.
• Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
• Reduce the heat and simmer for 10 minutes, stirring occasionally.
• Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).

PEANUT SAUCE

Steps:

• With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.