Try this Dutch West Indian Peanut Sauce recipe, or contribute your own.
Suggest a better description1) Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle; or process in a blender or mini chopper. Transfer the mixture to a non-reactive heavy saucepan and stir in the peanut butter, Tamarind water, 2tb sp. Sweet soy sauce,2 tb sp. Vinegar, and 3/4 cup water.
2) Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary; the sauce should be highly seasoned.
3) Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (158g) | ||
Recipe Makes: 2 | ||
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Calories: 178 | ||
Calories from Fat: 110 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 898.6mg | 31 % | |
Potassium 230.7mg | 6 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.7g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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