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Peanut Sauce

Peanut Sauce

Try not to reheat this peanut sauce as it has a tendency to separate. Serve with chicken satays or vegetables for Gado Gado or as a crudité dip or with Asian spiced barbeque foods. Once you try this sauce, you'll never contemplate a bought version again - the sweet underlying flavour of the kaffir lime is sensational.


  • 1 cup oil, peanut preferably
  • 6 whole, fat, juicy garlic cloves, peeled
  • 1 tomato, seeds removed and chopped
  • 1 tblsp ground laos
  • 150 grams peanuts
  • 2 tblsp fresh ginger, grated
  • 2 chillies chopped (deseed only if wished)
  • ¼ cup fried onions
  • 2 lime leaves (kaffir lime leaves are best)
  • 1 tblsp palm sugar, grated
  • juice 2 limes
  • 3 tblsp kecap manis (Indonesian Soy Sauce)
  • 2 tblsp light soy sauce
  • ¼-½ cup warm water


  1. Heat the oil in a wok and quickly fry the garlic and tomato for one minute. Remove with a slotted spoon and toss in the laos while hot.
  2. Add the peanuts to the wok and cook only until just brown. Remove with a slotted spoon to kitchen paper to drain.
  3. Put the peanuts and toasted tomato mixture into a food processor with the ginger, chillies, onions, lime leaves, palm sugar, lime juice, kecap manis, soy sauce and process until smooth adding more water if wished.
  4. For a thinner sauce add extra warm water. For a creamy peanut sauce, add coconut milk or cream to taste.

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