![]() Regional Indonesia Satays are commonly served with peanut sauce, therefore it is often called "satay sauce". ![]() This sauce is popularly applied on chicken skewers, beef satay or warm noodles. To achieve authenticity, some recipes might insist on making roasted ground peanuts from scratch, using traditional stone mortar and pestle for grinding to achieve desired texture, graininess and earthy flavour of peanut sauce. In Western countries, the readily and widely available peanut butter is often used as a substitute ingredient to make peanut sauce. ![]() The texture and consistency (thin or thick) of a peanut sauce corresponds to the amount of water being mixed in it. Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. ![]() The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce. Peanut sauce, satay sauce ( saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. ![]()
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