If you've not attempted your own peanut sauce before, this basic recipe is an easy one to follow, and I've opted for fairly common ingredients, which means you don't have to make a special trip to the Asian grocery store. So what are you waiting for? Make it. And lick it off the spoon while you're making it.
You know you want to.
|sweet, savoury, spicy peanut sauce dressing.|
sweet, savoury, spicy peanut sauce dressing
1/2 cup peanuts
1 cup coconut milk
2 long red chillies*, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 tablespoon raw sugar
1 tablespoon lime juice
subtle pinch of powdered spices e.g. cinnamon, nutmeg, ginger, coriander seed (optional)
Toast peanuts in a pan until fragrant. Move them around constantly in the pan when toasting so that they don't burn.
Combine toasted peanuts, coconut milk, chillies, garlic, salt and sugar in a blender or food processor and blitz until it forms a mostly smooth mixture (I like mine with a slight hint of chunkiness).
Transfer to a saucepan over medium heat. Simmer for 10 minutes, stirring frequently, until the sauce is thoroughly warm and the flavours are coming together beautifully. If it becomes too thick, add a little more water or coconut milk.
Add lime juice and spices to taste, if using. Remove from heat and it's ready for consumption!
*The chillies I used are moderately spicy. Adjust the amount of chillies you use according to their individual spiciness, and personal preference. You may also tone down the heat by removing their seeds before using.
Use this peanut sauce to dress up your salads, splash it into stir-fries, or enjoy it as a dip or marinade. Store any leftover peanut sauce in a covered container in the fridge. It should keep for at least two days. The sauce will thicken and solidify in the fridge, but this is easily remedied by warming it up again and adding a little more water if necessary.
I paired this peanut sauce with a haphazard assortment of blanched vegetables (bean sprouts, cabbage, long beans, baby spinach, bok choy), fried tofu and boiled eggs to create a not-quite-but-almost-traditional version of gado-gado, a delicious salad famous in Indonesia. I ate this on Friday. I ate more on Saturday. I wish I could tell you I ate it today, too, but regrettably, it was all gone. Devoured. Finito. So here I am, reminiscing about my wonderfully nutty weekend, and sharing this blog post with you. Enjoy.
|a creamy southeast asian peanut sauce dressing - goes beautifully with salads like gado-gado.|