Katjang Sauce (Spicy Peanut Sauce)

From: Chef Dudo

On Oct 21, 2004

Used 1 tablespoon of oil, otherwise made it as stated. When it was ready I tasted it and found it too bland, furthermore the consistency was more "soupy" than saucy. So-I added 2 more garlic cloves, upped the ginger to one teaspoon and added 1 teaspoon hot sauce. Now the taste was good. For the consistency I added 2 teaspoons of corn starch. It immediately went "saucy". Mixed it with 1/4lb sliced mushrooms and 1lb mixed vegetables (zucchini, red and yellow paprika, red onions, corn, green beans). Served it over noodles. All in all a good sauce, will make it again but with my own modifications.

From: wildeyeris

On Jan 7, 2005

I served this with the chicken satay recipe, and it was delicious! I had to make a few changes, due to my "Alaskan grocery store availability!" First, I didn't have peanuts, so I used chunky peanut butter (1/4 C) Second, I cut the chicken stock down to 1 cup, because I like a thicker sauce. Third, I used 1/4 tsp. Chili paste instead of chopped chilies. I liked the spice and may even put 1/2 tsp. next time. Overall, excellent recipe when combined with the chicken satay. Really "wows" guests!

From: A Deyerle

On Sep 8, 2004

Loved it! I have a habit of doubling up on the ginger and cayenne pepper in anything that call for these two ingredients. This recipe was no exception. I fixed this sauce to go over brown rice and tofu (non-meat eater). It rocked. Thanks Meow.