This rich and delicious peanut sauce was one of the best foodie findings of last christmas in Indonesia.We liked it so much that we ate it almost every day.
I wanted to know the recipe, because I love to add new flavours to our go-to list of food dishes back at home. And this simple, yet energetic sauce was the perfect addition to it. So, in the end, I could not help myself and I enrolled a quick Indonesian cooking class in Gili Air (an island in Lombok). And you can’t imagine how happy I was to see that this peanut sauce was included in the course menu!
What is it made of?
Easy to make, almost raw (except for the peanuts, as I use the ones that come toasted) and made with ingredients that have great health benefits, for example:
- Garlic – antiviral and antibiotic
- Ginger – antiviral, digestive, antiinflamatory and antioxidant
- Soy sauce – rich in minerals (iron, calcium, fosforous, potassium and zinc) and isoflavones (that act as antioxidant)
- Chilli – vitamines and mineral rich and energy giving
What do I eat it with?
It is a very versatile sauce. In other words, you can combine it with roasted veggies, as dipping or incorporated in the dish sauce, as a sauce for summer rolls, as a coating for tofu pieces and much more… there are infinite possibilities! I love it with rice noodles – a Pad-Thai reminiscence.
Today I have made it as a dipping sauce for skin-on baked potato chips, because it is its simplest version, so you can see its potential.
Also, I am addicted to potatoes, so didn’t really have an option here.
Let’s start with the potatoes first, so the wait is not so long.
This is a healthier alternative to fries. And yes, they are delicious. I prefer them to the fried ones. And so does whoever tries them.
Golden on the outside, crispy on the edges, and soft and rich in the inside. Just writing this words makes my mouth water. Don’t miss these out.
How do I make it?
Oven-baked skin-on potato chips
Potatoes (unpeeled) – Enough to cover the flat oven tray
2 table spoons of EVOO (Extra Virgin Olive Oil)
1 pinch of salt
Prep time: 20 min
Serves: the serves will depend on how big is your oven tray. If your tray is normal size (oven-wide size) you will have enough for 2-3 people (or for 1-2 people if you really like potatoes like me)
Useful utensils: flat oven tray (¡no edges!). This is key, so the chips become crispy and delicious. You don’t want to end up with soggy chips.
- Heat up the oven to 200°C.
- Cut the potatoes in chips shape. I don’t peel them, as I like them with the skin on. And guess what: this reduces the prep time by half!
- Spread them well in the oven tray and and add the olive oil and salt evenly. They are ready now to go in the oven for 15min or until golden.
Right, potatoes are now in the oven, so let’s prepare the sauce, and when they come out golden from the oven, we are all set to eat!
Satay sauce or Indonesian peanut sauce
175g of peanuts (roasted)
1 big garlic clove
1 piece of fresh ginger (double the size of the garlic)
1 big splash (30-40ml aprox) of soy sauce
1 dried chilli or a table spoon of chilli flakes
1 table spoon of coconut sugar, or any other type of brown sugar
Enough water to cover the peanuts
Prep time: 5 min
Serves: one bowl (2 people)
Useful utensils: a high speed blender would be helpful. However, a medium speed one or mortar will do the job.
- Place all ingredients in the blender
- Add water, so it just covers the ingredients.
- Blend at high speed until a creamy and smooth texture is achieved.
- Add more water and blend again if needed.
- Serve in a bowl and ready to enjoy.
If you don’t have a high speed blender, your could use a mortar. And actually, this is how Lombok locals make the sauce, and the texture achieved is incredible.
Add some toppings if you are feeling creative and enjoy.
Tip: Share this magical sauce with someone you enjoy being around with. Trust me, it all tastes better when is shared.
if you try this recipe, let us know. tag @andrearaw_ in your photo on instagram and hashtag it #andrearawrecipes, so we can see your creations.
Thanks for being here.