Wednesday, August 31, 2016

Sambal Kacang Sauce (Peanut Sauce for Satay's)

I had a brief intermission there cause I had to post about the Savoury Oat Pancakes I made for the SRC this past Monday, but I'm back with the recipe for the Sambal Kacang sauce I made and used for the Spring Rolls and the Stir fried Yakisoba noodles.

Sambal Kacang Sauce (Peanut Sauce)
At the time I made this, I thought I might have made too much, but no.

I've been scooping out spoonfuls and just eating them out of the fridge in between meals. 

The flavour combination hits my taste buds just right.

So I'm going to share how to make it.  But first a little explanation.   I love a good Satay Sauce, but for some reason had never made one.  I'd always bought mine.  And when I went looking in our little grocery store here, they didn't have any and I wanted some, now.

So I did a search.  Found a few recipes, but this one by Tyler Florence caught my eye.  And then there was this recipe,  I used both recipes as a guide and then made it mine.   I added lots more Sambal Oelek and some Sweet Soy Sauce and well, I made it my way.

If you want to read more about Peanut Sauces, check them out here

 Recipe: Sambal Kacang  (Peanut Sauce)
3/4 cup smooth Peanut Butter
1/4 cup Chunky Peanut Butter
1/4 cup sweet soy sauce
1-2  Tablespoons Sambal Oelek
2 tbsp. brown sugar
juice of two limes (I used my frozen Lime Juice)
 +
1/2 cup hot water + more if needed

Mix all the ingredients together, and then add the hot water at the end to thin it out a little.
Taste to make sure you have it hot enough?
And add more Sambal Oelek if desired. And a little water to thin it out. 
Sambal Kacang Sauce (Peanut Sauce)
  Serve with a good Stir Fry or my new favourite, Spring Rolls.     I used this on the the Yaki-Soba Noodle Spring Rolls at Tapas, and then used some on the Bok Choy with Yakisoba Noodle Stir Fry I made the other day.   For that one, I just thinned out the sauce with a little more water so it was pouring consistency. And I'm wondering how well it will go on some grilled chicken or pork. 
Sambal Kacang Sauce (Peanut Sauce)

Bok Choy Stir Fry with Yakisoba Noodles and Peanut Sauce

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. where is the hoisin sauce in there sid.i use that instead of brown sugar,try that one some time.it's the recipe from our vietnamese son.along with nuc mom sauce for fried eggrolls.water rice wine vinegar,garlic ,nucmom, pickled carrots .shredded. use on bungai noodles to.hugs..on my way camping up ephram canyon ,yeah ..81 years old now .lol.

    ReplyDelete
    Replies
    1. I will try Hoisin sauce sometime. I made this Indonesian style, with the Sambal Oelek Send me the recipe for the vietnamese style sauce sometime, I'd love to try it. Have fun camping.

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