Let’s Get Cooking: Balinese Peanut Sauce
Balinese meals include wonderful sauces. Many are spicy; my favorite is the peanut sauce, often used for satays and for a tasty Indonesian salad, gado-gado.
This peanut sauce recipe from Payuk Bali: Balinese Cooking Class in Ubud, Bali, serves four.
– 300 gram (10.58 oz.) peanuts
– 1 clove garlic
– 4 shallots
– aromatic ginger – to taste
– 12.5 gram (.44 oz) brown sugar (or palm sugar in Bali)
– fresh (or dried) chili pepper – to taste
– fresh lime juice
– 1 Tbsp sweet soy sauce
– coconut milk (or water)
Fry the peanuts until golden brown, remove from the pan and leave to cool.
Drain off all but a little of the excess oil.
Grind the peanuts to make a paste.
Add fresh chili pepper, garlic, salt, brown sugar, and aromatic ginger to the peanut paste, grind to mix. Sample to adjust flavor.
Put peanut pate in a pan, add a little water to thin—use coconut milk for richer taste.
Add sweet soy sauce into the peanut sauce to taste and bring to a boil.
Simmer peanut sauce until thick and season with lemon or lime juice.