Indonesian Hot Peanut Sauce
Creamy and tasty peanut sauce can be used in most of your Asian noodle and recipes. Using it as a dip or spread when you prepare wraps is also absolutely delightful.
Yield
16 servingsPrep
10 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice vinegar
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
peanuts, unsalted
roasted, or natural peanut butter |
*
|
| 2 | tablespoons |
ginger
fresh, grated |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
cilantro
fresh |
|
| ¼ | teaspoon |
red pepper flakes
or to taste |
|
| ½ | teaspoon |
salt
or to taste |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice vinegar
|
|
| 118 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 237 | ml |
peanuts, unsalted
roasted, or natural peanut butter |
*
|
| 3E+1 | ml |
ginger
fresh, grated |
|
| 15 | ml |
garlic
minced |
|
| 3E+1 | ml |
cilantro
fresh |
|
| 1.3 | ml |
red pepper flakes
or to taste |
|
| 2.5 | ml |
salt
or to taste |
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
Directions
In a small saucepan combine the vinegar, water and sugar.
Bring to a boil and boil for 5 minutes, stirring occasionally to make sure the sugar is dissolved.
Remove from heat and allow the mixture to cool.
Put the peanuts (or peanut butter) and vinegar-sugar mixture into a food processor or blender and purée until smooth.
Add the ginger, garlic, cilantro, red pepper flakes, and salt, and mix well.
Add the soy sauce and sesame oil and beat until well integrated into the peanut mixture.
This sauce will keep 10 days, covered in the refrigerator.
Warm slightly before serving.
