Dutch Pindasaus / Satésaus

October 22, 2013

Dutch Pindasaus / Satésaus - kvalifood.com

Dutch pindasaus is a peanut sauce served warm over fries, with satay skewers, or as a dipping sauce. It evolved from Indonesian satay sauce into a simpler, quicker Dutch condiment. The base is peanut butter simmered with coconut milk, ketjap manis, and sambal oelek.

Makes ca. 4 servings, about 300 ml sauce

Ingredients

150 g natural peanut butter (peanuts only, no added sugar)
200 ml coconut milk
2 tbsp ketjap manis (sweet soy sauce)
1-2 tsp sambal oelek
1 clove garlic, minced (~5 g)
1 tbsp palm sugar (or brown sugar, ~12 g)
1 tbsp lime juice (~15 ml)
Salt, to taste

Directions

Combine peanut butter and coconut milk in a small saucepan over medium-low heat. Stir until smooth and well blended.
Add garlic, sambal oelek, ketjap manis, and sugar. Stir to combine.
Simmer gently for 8-10 minutes, stirring regularly to prevent sticking. The sauce will thicken as it heats.
If the sauce gets too thick, add water a tablespoon at a time until it reaches a pourable but coating consistency.
Remove from heat. Stir in lime juice and season with salt.
Serve warm over fries, with satay skewers, or as a dipping sauce.

Notes

For a more aromatic version (closer to Indonesian satay sauce): Add 1 finely chopped shallot (~20 g), a 2 cm piece of galangal (sliced), and a knotted stalk of lemongrass in step 2. Simmer for 15-20 minutes instead of 10. Remove galangal and lemongrass before serving.
Storage: Keeps in the fridge for up to 5 days. Freezes well. Reheat gently with a splash of water or coconut milk.
Consistency: Should be thick enough to coat fries but pourable - roughly mayonnaise consistency. It thickens further as it cools, so make it slightly thinner than desired.
Heat level: 1 tsp sambal oelek is mild. 2 tsp is medium. Adjust to preference.
Patatje oorlog (Dutch “war fries”): Serve the sauce over thick-cut fries with a drizzle of mayonnaise and chopped raw white onion on top.