Pindasaus (Dutch Peanut Sauce) is a traditional Dutch recipe for a dipping sauce made from a blend of peanut butter, coconut milk, soy sauce, kecap mania and sambal olek. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch Peanut Sauce (Pindasaus).
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This is a classic Dutch peanut sauce typically served with chips (fries) that arrived in the Netherlands from their colonial Interests in Indonesia. This is, therefore, a classic fusion recipe, though it goes back a century or more. Pindasaus is also a key ingredient in Dutch Patatje Oolog (literally ‘War Potatoes’) though the potatoes used are typically chips (fries). Basically, it’s a cone of chips (fries) topped with pindasaus, mayonnaise and minced, raw, onions. For chill-heads you can add even more sambal olek (which is also in the pindasaus).
Going back to the pindasaus, it’s super easy to make and as well as a topping for chips it’s also an excellent dipping sauce for barbecued chicken satay and barbecued king prawns. The recipe below calls for red chilli flakes, however I used 2 African birds’ eye chillies, which give more of a kick. Combined with the sambal olek, this gives the sauce quite a bite. If you don’t have kecap manis you can prepare it by combining 4 tbsp soy sauce with 6 tbsp brown sugar (for a better flavour use palm sugar) in a small pan. Bring to a boil and cook over medium-low heat until thickened to the consistency of maple syrup. Take off the heat and allow to cool (note that the kecap manis will thicken further as it cools).
Ingredients:
1 tsp toasted sesame seed oil
2 tsp ginger, minced
2 garlic cloves, minced
½ tsp red chilli flakes
4 tbsp crunchy peanut butter
3 tbsp coconut milk
1 tbsp dark soy sauce
½ tsp kecap manis
½ tsp sambal olek
1 tbsp peanuts, coarsely chopped
Method:
Heat the sesame oil in a small non-y pan and used to gently fry the ginger, garlic and chilli flakes (or chillies) until golden brown (about 3 minutes). Take off the heat and set aside to cool.
Mix together the peanut butter and coconut milk until well blended then work in the remaining ingredients (except the chopped peanuts). Stir in the fried ingredients then place in the refrigerator and chill for at least 4 hours (best over night) for the flavours to meld and intensify).
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