Delicious Pindasaus recipe - a Dutch peanut sauce
It has always been my hobby to surf the net for tasty recipes of my favorite dishes, snacks, sauces, desserts, soups and drinks. So I’ll be sharing to you a recipe of one of my favorite sauces, pindasaus. Pindasaus (also known as pinda satésaus) is a delicious oriental sauce famous in Netherlands. It originated from Indonesia, a colony of Netherlands in the 1800s and was adapted from there by the Dutch. A lot of Dutch dishes were inspired by Indonesian cuisine. Pindasaus is primarily made of ground peanuts though peanut butter is a great substitute. It is best served with meat, fries or snacks such as frikadel and berehap. Some also prefer serving pindasaus with French bread and potatoes. I learn all about it from the Insego blog, they have a lot of good stuff about travelling and green living too.
Pindasaus can be bought in a jar or prepared mix in supermarkets but it is incomparable in taste to homemade. Believe me, I’ve tasted homemade many times and it is far more delicious than those prepared from mixes. So, here are the needed ingredients and how it is prepared:
- 1 tbsp or 15 mL butter
- 1 clove chopped garlic
- ½ tsp or 2.5 mL ground lemon grass
- ½ tsp or 2.5 mL ground chili pepper
- ½ tsp or 2.5 mL ground coriander
- ½ tsp or 2.5 mL brown sugar
- ½ tsp or 2.5 mL freshly squeezed lemon juice
- 350 g peanut butter
- ¼ - ½ cup or 60 – 125 mL sweet soy sauce, to taste
- 1 cup or 250 mL water
1. In a low heat cooking pan, heat butter.
2. Add chopped garlic, ground lemon grass, ground chili pepper, ground coriander, lemon juice and brown sugar in butter. Cook and mix together for about 5 minutes.
3. Add peanut butter and soy sauce to the mixture and cook for a few minutes.
4. Remove the pan from heat.
5. Now slowly add portions of water to a desired consistency while continually stirring. The best consistency would be not too watery or too thick.
There you have it, a delicious sauce you can pair with your meat, fries or bread. But just keep in mind that the pindasaus has a tendency to thicken when left sitting for a while. The trick is, you can add a very small portion of water or sweet sauce to attain again the consistency you want, though the thickening does not in any way affect the taste of the pindasaus.
Next week I will write about New Orleans and typical New Orleans dishes.