Gastronomixs

Peanut sauce

View the components ‘coconut foam’ and ‘lemongrass stock’ to see how to make the foam and the stock that are used in this peanut sauce.  

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Peanut sauce

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Ingredients

400 

ml

lemon grass stock 

100 

ml 

coconut foam 

pinch 

red curry powder 

100

g

peanut butter 

 

 

soya sauce to taste 

1

tbsp.

ginger syrup 

1

tsp.

sambal badjak (chilli paste) 

1

tbsp.

sweet soya sauce (kecap manis) 

 ½

 

lemon, juice 

Preparation method

  • Add all the ingredients together in a pan and bring to the boil. 
  • Remove the pan from the heat and use a hand-held blender to blend the mixture until smooth.

Serving suggestions

  • As a component in a composition with sweet potato, onion, coconut, and curry. 
  • As a component in a composition with mackerel, cucumber, spring onion, and bean sprouts. 

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