The process of refining an ingredient from a solid form does take time. Instant products, always offer a higher price, even though it is recognized that it is proportional to the time and energy that we save by buying these instant products.
But for peanut sauce, I'm still willing to spend my time and energy. This is also worth doing. At least if I'm not having an appointment with my client.
So, this time I will share with you how I make peanut sauce in the traditional way, without a food processor.
Stay tuned!
Various Textures of Peanut Sauces for Different Types of Dishes
Indonesian dishes that use peanut sauces are quite diverse. Starting from the vegetable salad (Gado-Gado); satay; fries, and so on. Each texture of peanut sauces to complement various dishes have different levels of thickness.
For a more fluid texture, while cooking more water is added. Also added more spices and herbs as desired.
Here I have a few dishes that use peanut sauces as the main flavor, not just an additional flavor enhancer.
Because of the texture needs, usually, peanuts that have been mashed are not mixed with other ingredients. Peanuts that have been mashed will be cooked into peanuts sauces with a certain texture when it is about to be served.
The Ingredients
The main ingredient for making peanut sauce is of course peanuts. There are two types of peanuts that we usually find in the market. There are peanuts that still have a layer of skin inside. There are also peanuts that have been cleaned without another layer of skin.
I have used both. Adjusted for peanuts supply at that time. Sometimes I use peanuts that still have the skin in them, sometimes I use clean peanuts.
The important thing to note is that we must use roasted peanuts or fried peanuts with oil to create the delicious and good fragrance peanuts sauce.
Other ingredients are chili, ginger, kencur/aromatic ginger, kaffir lime leaves, salt, and brown sugar. Also add flavor to the broth if desired according to taste, during the process of making mashed peanuts into a creamier peanut sauce.
CRUSHING PEANUT PROCESS
If we use peanuts that still have skin like I used this time, then we have to roast or fry the peanuts without oil. This is also to make the smooth skin on the peanuts will peel off easily.
After that, crush the peanuts. Here I used a stone tool to crush the peanuts. This is my mother's old equipment. You can see this stone tool has cracked parts. However, it can still be used.
This step of crushing roasted peanuts is the most time-consuming and labor-intensive. But with this traditional equipment, the texture can be creamier than using a food processor.
Here I used 350 grams of roasted peanuts. Crushing peanuts using a traditional utensil is a lot of fun. It's like we have good hand exercise. :)
Before cooking the crushed peanuts, don't forget to make the spices and herbs into a single mixture.
If you like spicy, you can use lots of chilies. Don't forget to use kaffir lime leaves, because these ingredients will make the sauce smell delicious later.
Don't forget to also prepare brown sugar. Thinly slice the brown sugar to make it easier to blend into the other ingredients.
After all the ingredients are prepared, stir-fry the mixture of fine spices until fragrant.
After the spices smell good, then add the crushed peanuts. The measure, use it in moderation, according to the needs of the dish to be served.
To be honest I don't use exact measurements. I use the dose by feeling that is adjusted to the other seasoning ingredients so that it becomes balanced.
Add brown sugar, salt, and water to taste. Remember, don't overwater.
Keep stirring until the mixture becomes creamy, has a slightly oily texture, and tastes delicious, and doesn't have a strong chili smell.
Peanut sauce is ready to be served! Imagine a creamy peanut sauce poured over the dish. Yummy! I often enjoy fries with peanut sauce, or even I douse boiled noodles with creamy peanut sauce.
Have you ever tried making homemade peanut sauce? What's your favorite dish served with peanut sauce?
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.
Make sure you follow her blog as well for some interesting discussions about life other than food.
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Contact Person: authoranggreklestari@gmail.com
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