Dutch West Indian Peanut Sauce

Name: Dutch West Indian Peanut Sauce
Yield: Makes About 2 Cups
Cuisine: Anguilla
Ingredients: 1 teaspoon sambal ulek or other chile paste or sauce; 1 teaspoon sambal ulek or other chile paste or sauce; ¾ cup creamy peanut butter; ¼ cup Tamarind Water or frozen tamarind puree, thawed; ¼ cup Tamarind Water or frozen tamarind puree, thawed; 2 tablespoons sweet soy sauce (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste; 2 tablespoons sweet soy sauce (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste; 2 tablespoons sweet soy sauce (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste; ¼ cup finely chopped onion; 1 clove garlic, minced; 1 teaspoon sambal ulek or other chile paste or sauce; 2 tablespoons distilled white vinegar, or more to taste; 2 tablespoons sweet soy sauce (ketjap manis), or 1 tablespoon each regular soy sauce and molasses, or more to taste

Pindasaus

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Tamarind lends a fruity tartness to this peanut sauce, a West Indian version of an Indonesian classic. The sauce is designed to be served with Dutch West Indian Chicken Kebabs, but it’s great with any type of saté, as well as grilled chicken or seafood.

Ingredients

¼ cup finely chopped onion
1 clove garlic, minced
1 teaspoon

Americas
Anguilla
Sauce
Caribbean
Spicy
Vegan

Method

Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with a pestle. If you don’t have a mortar and pestle, combine all these ingredients in a food processor or blender and process to a smooth paste. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, sweet soy sauce, vinegar, and