Peanut sauce

Peanut sauce
Chicken satay served with peanut sauce
Traditional Chinese	沙爹醬
Simplified Chinese	沙爹酱
Transliterations Mandarin - Hanyu Pinyin shādiē jiàng Cantonese - Jyutping saa1 de1 zoeng3 - Yale Romanization sa1 de1 jeung3

Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine, and Chinese cuisine. It is also used, to a lesser extent, in European and Middle Eastern cuisine.

Ingredients

The main ingredient is a roasted peanut-based paste such as peanut butter, which together with soy sauce gives it a nutty and salty taste. Several different recipes for making peanut sauces exist, resulting in a variety of flavours. A typical recipe usually contains peanut butter (smooth or crunchy), coconut milk, soy sauce, ginger, garlic, and spices (such as coriander seed, cumin, etc). Other ingredients may also contain chili peppers, milk, fried onions, sesame seed, olive oil or peanut.

Regional

Peanut sauce is important part in gado-gado.

One of the main characteristic of Indonesian cuisine is the wide applications of bumbu kacang (peanut sauce) in many of Indonesian signature dishes such as satay, gado-gado, karedok, ketoprak, pecel. It usually applied upon the main ingredients (meat or vegetable) to give the taste, or might simply as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak or ketan. Introduced from Mexico by Portuguese and Spanish merchants back in 16th century, peanuts took place within Indonesian cuisine as the popular sauce. Indonesian peanut sauce represents a sophisticated, earthy thing rather than a sweet, gloppy sauce ^[1] The peanut thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and chopped finely, topping a variety of dishes and in marinades and dipping sauces. Peanut sauce reach its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, gula jawa (coconut sugar), garlic, shallot, ginger, tamarind, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground together and mixed with water to acquire right texture. The secret to good peanut sauce is “not too thick and not too watery.” Indonesian peanut sauce tends to be less sweet than the Thai one (which is a hybrid adaptation). Gado-gado is eaten with peanut sauce throughout Indonesia showcasing the delicate balance of sweet, spicy and sour.

In Chinese cooking, the sauce is often used on grilled meat. Other uses include hot pot and Dan dan noodles.

In the Netherlands, peanut sauce has become a common Dutch side dish and is usually eaten with meat (barbecue) or French Fries. Peanut sauce is also eaten with a baguette, bread, cucumber or potatoes.

In Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as Satay bee hoon.

In Vietnam, it is called tương đậu phộng and is used in cuốn diếp dish.

See also

• Shacha sauce
• Siu haau sauce
• Peanut butter

References

External links

• Singapore satay sauce recipe
• Peanut Dipping Sauce Recipe
• Peanut Sauce Recipe