Recipe(tried): Spicy Peanut Sauce (2) for Joyce

Hi Joyce,

These are not for the restaurant you mention, but they may help you. I have made the first one and really do love it. I usually just eat it over rice.

The second one is very involved but I thought it may interest you. Good Luck.

Katjang Sauce (Spicy Peanut Sauce)

2 tablespoons vegetable oil
1/4 cup finely chopped shallots or scallions white part only
1 teaspoon finely chopped garlic
2 cups chicken stock
1/2 cup shelled peanuts, finely ground in an electric blender or food processor
2 teaspoons soy sauce
1 teaspoon dark molasses
1 teaspoon lime juice
1/4 teaspoon finely grated ginger
1/4 teaspoon finely chopped hot chili peppers or cayenne, to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.

Add the chicken stock and bring to a boil over high heat.

Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.

Reduce the heat and simmer for 10 minutes, stirring occasionally.

Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).

Spicy Peanut Sauce
Nam Jim Tua

6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 teaspoon minced fresh or frozen galangal ginger, or substitute with 1/2 tsp.
ground dried galangal
2 teaspoons minced cilantro roots, or substitute with bottom stems
2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 dried red chillies
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 to 1 teaspoon shrimp paste
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tablespoons fish sauce, to taste
1-2 Tablespoons palm or coconut sugar, to taste
1 Tablespoon tamarind water -- dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water, or 1 Tablespoon of lime juice

Cut and discard the root tip of the garlic cloves but leave the skin on. Do likewise with the shallots. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots, depending on the size of the cloves and heads).

In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal ginger and cilantro roots (or stems).

In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind the toasted ingredients in a clean coffee grinder to a fine powder.

Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste. Peel the roasted garlic and shallots and mashed in with the mixture until well blended. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.

Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).

Add half the remaining milk and the ground peanuts. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.

Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables.

Notes and Pointers:
Shrimp paste is a fermented greyish brown concentrate available in small plastic containers from Southeast Asian markets. A small amount of the odiferous paste goes a long way to adding a whole lot of delicious flavor. If an Asian market is not available in your area, feel free to leave out hard to find ingredients.