Peanut Sauce

Peanut sauce is one of my favorite things ever, maybe because I was raised in Holland, where it’s even served over French fries, (and I don’t know any Dutch person who doesn’t like it), or because it’s simply awesome. When my mother used to make it, which in my memory wasn’t often enough, it was like I received a present that’s how much I liked.

I’ve tried making a lot of versions myself, at first I would us a package and simply add water or milk. Then I’d use peanut butter and just kept adding stuff until it tasted right. But since a few years, after I developed a slight obsession with making things from scratch, I like to use whole peanuts.

It might seem like a lot of work, but it’s actually quite simple. I’ve varied a lot with the ingredients going the more traditional route with terasi, lemongrass, galangal and tamarind, which are all very common in Indonesian cooking, but the version I’m using nowadays doesn’t contain any of those*, and is my personal favorite. 

I like to serve peanut sauce with plain white rice, steamed vegetables a boiled egg and prawn crackers (krupuk). Which is inspired by the Indonesian dish gado gado, but in no way authentic. It may sound boring but peanut sauce is rich enough so I like to keep the rest simple.
Keep in mind that this will not result in a super smooth sauce, it contains onion garlic and ginger after all. And I find galangal to be a bit more fibrous then ginger. Like with all recipes, you can play with the ingredients, use a fresh red pepper instead of the chili flakes, chop it very finely and fry along with the onion etc. And if you can't find sweet soy sauce (ketjap manis) use dark soy sauce and add an extra tbsp of sugar. Lastly if you have to choose between raw peanuts or roasted salted ones, definitely choose raw and roast them yourself (spread on a baking sheet and set in a medium hot oven until golden). Ready salted peanuts are usually way to salty. 

Peanut Sauce
Makes about 625 ml (2 1/2 cups)
200 grams (1 1/4 cup) peanuts unsalted and roasted
2 shallots, or a medium onion
2-4 garlic cloves
1 big thumb sized piece of ginger (*you can substitute half or all with galangal)
2 tbsp sweet soy sauce
1 tbsp palm sugar (or brown/ demerera sugar)
Pinch of dried chili flakes (to taste)
Lime juice to taste
375 ml (1 1/2 cup) of water
2 tbsp of vegetalbe oil
Salt to taste

In a food processor or coffee grinder, grind the peanuts until they just begin to release their oils (it should begin to clump together, set aside. Very finely chop or grate (you can also use your food processor of course) the onion garlic and ginger. In a skillet heat oil and fry the onion, ginger and garlic mixture over medium heat, stirring constantly for about 5-7 minutes.

Add chili flakes, peanuts, and water, stir until lump free, I usually use a whisk. Add the soy sauce, sugar and lime juice, start with half a lime. Let it come to a boil, it should thicken up pretty fast. Remember to keep stirring. Taste you'll probably need to add some salt, and adjust the rest of the seasonings. Maybe you like it sweeter or you feel it needs more lime juice, just keep tasting and adjusting to your taste. And serve.

The easiest way to reheat is with a microwave, if you don't own one like me add a splash of water and heat over low heat, it will re-thicken to the right consistency whilst it heats.