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Indonesian Hot Peanut Sauce

 
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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

servings

Prep

10

min

Cook

5

min

Ready

20

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 7464% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 245mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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