Javanese Peanut Sauce Recipes

Steps:

• Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
• Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
• Let stand at room temperature until serving time.

Steps:

• Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
• Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
• When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
• Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
• Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
• Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
• Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Steps:

• Heat oil and add red pepper flakes.
• Cook over low for a minute or two.
• Add the 4 chopped scallions and saute for a minute.
• Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
• Return pan to low heat and add peanut butter a bit at a time.
• Stirring constantly add chicken broth until hot.
• Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
• Sprinkle with toasted peanuts and scallions.
• Place cucumber slices and red pepper strips around pasta.
• Sprinkle with coconut if desired.

Steps:

• Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
• In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
• Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
• Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.