Mix together peanut butter, shrimp sauce, sambal, sugar and salt in a medium saucepan. Stir until the ingredients are well incorporated and gradually stir in the water. Place the pan over high heat and bring to a boil, stirring constantly. Reduce the heat so the sauce just simmers and cook, stirring often until reduced to about 1 1/2 cups. Add the coconut milk and simmer about 30 minutes longer. If the sauce is too thick, add a little water to thin t.
Note: Shrimp sauce (also called fish sauce) and sambal badjak can be bought in most oriental groceries.
MARINADE FOR BEEF:
(good for 2 1/2 pounds lean beef cut into cubes)
4 cloves garlic
2 tablespoons Indonesian-style soy sauce (ketjap)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon salt
1 cup coconut milk
MARINADE FOR PORK:
(good for 2 1/2 pounds lean pork, cut into 1-inch cubes)
1/2 cup ketjap
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
4 cloves garlic
1 teaspoon brown sugar
1/2 teaspoon salt
Marinade the meat for at least one hour in the refrigerator. Thread the meat on skewers and grill over a charcoal fire, turning continuously and basting with the remaining marinade until cooked. Serve with Saus Kacang on the side.
Source: Flavors of Southeast Asia
SATE BABI
2 1/2 pounds pork tenderloin
6 tablespoons lemon juice
2/3 cup brown sugar
4 tablespoons rum
8 tablespoons soy sauce
1 head garlic, crushed
1/2 cup Mafran Sauce (Philippine banana ketchup)
Cut pork into 1 inch pieces. Marinate in lemon juice, brown sugar, soy sauce, rum, and garlic for at least three hours. Before cooking drain and arrange on skewers. Roast on live coals. Add Mafran sauce to the marinade. When meat is cooked, brush with the marinade and roast a further 2 minutes.
Serve with sate sauce.
Sate Sauce:
3 tablespoons peanut butter
1/2 cup water
4 tablespoons soy sauce
3 tablespoons lemon juice
3 1/2 tablespoons sugar
6 cloves garlic, pounded
1 small onion, sliced
1 teaspoon butter
2 tablespoons chopped peanuts
salt and pepper
chili peppers
Dilute peanut butter in water. Add soy sauce, lemon juice and sugar. In a food processor, blend garlic, onion and the chili peppers. Combine with the peanut butter mixture and cook over low heat until mixture boils. Remove from heat and stir in the butter and peanuts. Season with salt and pepper.
Adapted from a Filipino cookbook by M. Dayrit.
Note: If you use chunky peanut butter then you can omit the peanuts. Instead of the Mafran sauce, I usually just add sambal or Tabasco to the marinade and baste the meat while grilling. Put as much chili peppers as you want, I use about 1/2 teaspoon of sambal badjak or olek instead.
COLD GLASS NOODLE AND CHICKEN SALAD IN PEANUT SAUCE
Red Pepper oil or Tabasco or Red Chili Paste with Garlic or cayenne to taste 1 cucumber
1 tablespoon rice wine vinegar
1/4 teaspoon salt
2 teaspoons sesame oil
1 cup cooked chicken, cut into julienne sticks
1/4 cup dry roasted peanuts, chopped
Soak the noodles in water to cover for an hour, and then add the bouillon cubes. Simmer for about 10 minutes, or until the noodles are tender but not mushy. Drain nearly all the broth and cool the noodles in the refrigerator. Mix the peanut butter with the hot water. Stir with a fork until it has the consistency of heavy cream, you may need a bit more water. Add the 3 table- spoons soy sauce and the red pepper sauce or etc. Drain the noodles and toss with this dressing. Cut the cucumber into small julienne pieces, and marinate in a sauce of 2 tablespoons soy sauce, the rice vinegar, sugar and sesame oil. Arrange the cucmbers on top of the noodles. Garnish with the chicken and chopped peanuts.
Source: The Frugal Gourmet by Jeff Smith.
Keywords:
The first two recipes are for Sate, the Indonesian shish kebabs with peanut sauce. It can be made with either beef, pork or chicken.
