Indonesian Peanut Sauce

FOR GRILLED DISHES 

You can make an Indonesian-style satay sauce from grocery store peanut butter or even buy one ready-made. We figure, though, anyone reading this book takes real pride in their outdoor cooking and accompaniments, so we’re going to make this one from scratch, with fresh-roasted peanuts. The Southeast Asian seasonings can be found in most any Asian market these days or from many online sources. Don’t think this sauce is only for little skewers of chicken, though. It offers welcome verve to boneless chicken or duck breasts, or to a big casual salad made with chicken or duck, fresh greens, and leaves of fresh basil, mint, and cilantro.

MAKES: ABOUT 3 CUPS

INGREDIENTS:

• 1 cup raw shelled peanuts
• ⅓ cup chopped shallots
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh galangal or ginger
• 2 to 4 fresh or dried small hot red chiles (bird, cayenne, or de árbol)
• 2 tablespoons peanut oil or vegetable oil
• 2 kaffir lime leaves or 1 teaspoon freshly grated lime zest plus 1 teaspoon fresh lime juice
• 6-inch stalk of lemongrass, bruised with the side of a chef’s knife
• 14-to-15-ounce can unsweetened coconut milk (preferably full-fat)
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar or packed dark brown sugar (adjust to taste)
• 2 cinnamon sticks, each about 4 inches long
• 2 teaspoons coriander seeds, toasted and ground

INSTRUCTIONS:

1. Preheat and Roast: Preheat your oven to 375°F. Spread the raw peanuts on a baking sheet and roast them until they turn lightly browned and exude a fragrant aroma, about 5 minutes. Once roasted, transfer the warm peanuts to a food processor. Pulse the nuts in short bursts until they transform into a coarse paste, taking about 1 minute.
2. Aromatics Unleashed: In a mortar, pound together the chopped shallots, minced garlic, fresh galangal or ginger, and hot red chiles. This mixture forms the aromatic backbone of your satay sauce.
3. Fragrant Sauté: Heat the peanut oil or vegetable oil in a medium-sized sauté pan over medium heat. Add the pounded shallot mixture and fry it, stirring occasionally, until the blend becomes intensely aromatic and deepens in color (approximately 5 minutes). Introduce the kaffir lime leaves and bruised lemongrass to warm through. Immediately incorporate the unsweetened coconut milk, followed by the tamarind paste, sugar, cinnamon sticks, and ground coriander. Let the mixture simmer for about 10 minutes.
4. Creamy Complexity: Integrate the roasted peanut paste into the sauce, allowing the flavors to meld together for an additional 2 to 3 minutes. Discard the kaffir lime leaves, lemongrass, and cinnamon sticks, and taste the sauce. Adjust the sweetness with more palm sugar if desired.
5. Serving and Storing: Peanut Satay Sauce can be served warm alongside satay or other dishes, or cooled to room temperature. If the sauce thickens too much, thin it with a tablespoon of warm water until you achieve your desired consistency. Store any leftovers in a covered container in the refrigerator for up to 2 weeks. Prior to serving, reheat the sauce and give it a gentle whisk to recombine its flavors.

VARIATIONS:

1. Fiery Hot Kick: For those seeking an extra spicy adventure, increase the number of hot red chiles in the recipe or experiment with spicier chili varieties. This variation adds a fiery kick that ignites the taste buds and enhances the sauce’s overall intensity.

2. Creamy Coconut Delight: To accentuate the coconut flavor, use coconut cream instead of coconut milk. The creamier texture amplifies the luxuriousness of the sauce and provides a velvety mouthfeel that’s truly indulgent.

3. Nutty Fusion: Combine different types of nuts, such as cashews or almonds, with peanuts to create a nutty medley. This fusion adds layers of nutty complexity and enhances the sauce’s overall texture.

4. Exotic Fruits Infusion: Experiment with adding exotic fruits like mango or pineapple to the sauce. The natural sweetness and tang of these fruits beautifully complement the spicy and savory elements of the sauce, creating a delightful balance.

5. Citrus Zest Refreshment: Incorporate citrus zest, such as orange or lime, to infuse the sauce with a refreshing citrusy note. This variation brightens up the flavors and adds a zesty twist to the traditional profile.

6. Herbal Elegance: Introduce fresh herbs like basil, cilantro, or mint to the sauce for a burst of herbal freshness. These herbs elevate the overall aroma and bring a new layer of complexity to the sauce.

7. Umami Boost: Enhance the umami richness by adding a splash of fish sauce or soy sauce to the sauce. This variation deepens the savory profile and adds an irresistible depth of flavor.

8. Fruity Sweetness: Substitute the palm sugar with different types of sweeteners, such as honey or maple syrup, to create a unique sweetness profile. The interplay of fruity sweetness and spicy heat is sure to tantalize the taste buds.

9. Nut-Free Twist: For those with nut allergies, explore using sunflower seeds or pumpkin seeds as a nut-free alternative. These seeds still bring a delightful crunch and texture to the sauce.

10. Fusion of Cuisines: Merge Indonesian Peanut Sauce with other cuisines by infusing elements from Thai, Malaysian, or Indian cuisines. Experiment with spices, herbs, and ingredients from these regions to create a cross-cultural masterpiece.