Recipe for Indonesian Peanut Sauce

Having had a few hits and misses with different recipes for Indonesian Peanut Sauce, I often revert to my favorite cheaters' recipe. Although not at all authentic, this is so easy and fast to start with, requires no cooking, and is very easy to adjust for consistency and flavors -- it never fails. It is a variation of a recipe I found several years ago while looking for vegan recipes, and can be used in many Indonesian recipes.

The consistency gained with this exact recipe for Indonesian Peanut Sauce is perfect for The Recipe for Travel's Indonesian Vegan Noodle Salad Recipe. Use less of the coconut milk and water mixture to gain the thicker consistency you'll want for a dipping sauce for satay.

Ingredients

Tip:

For any recipe you may want to serve as a sauce or dressing, start with smaller quantities of liquids than called for and add gradually to get the consistency you want. (One of the secrets of wingin it!)

Crunchy Peanut Butter, 1/2 cup
Dark Soya Sauce, 2 tbsp
Garlic, 3 cloves, finely chopped
Chili Paste, 2 tsp
Fresh Ginger, 1 tbsp, finely chopped
Ground Cumin, 1/4 tsp
Ground Coriander, 1 tsp
Sesame Oil, 1/2 tsp
Coconut Milk, 1/4 cup
Water, 1/4 cup

Cooking Method

Put peanut butter and all other ingredients except the water and coconut milk in a bowl and mix thoroughly to a nice, creamy texture and dark color.
Mix the coconut milk and water together and heat in the microwave for 40 seconds on high.
Gradually add the hot water and coconut milk to the spicey peanut butter mixture, stirring and judging as you go for desired consistency.
Cover and let sit at room temperature for a few hours to allow the flavours to meld before serving as a sate dipping sauce or using as a dressing for Gado-Gado or the vegan Indonesian Peanut Tofu Noodle Salad.