Recipe: Katjang Sauce (Katjang= Peanut)

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Yield: 1 Servings

      4 tb Peanutbutter.
      1    Onion
           Water; (the sauce ought to
           -- be creamy, not thin, not
           -- too thick)
      1    Red pepper.
      2 tb Soysauce
           A bit vinegar
           Lemon juice
           A bit salt
      1 ts Sugar.

chop onions and pepper finely, and mix them with the peanutbutter. While stirring pour the water, add the vinegar, soysauce,and lemonjuice. Let the sauce boil for about 5 minutes. Keep stirring, it may burn. Mix the salt and sugar with it. Instead of pepper you can use a bit salsa sauce. Make it as hot as you like, or -when you don't like hot at all- use tomatoketchup. A bit coffeecream is good in it too.

I myself use much more spices and herbs in this. You can eat this with white rice, as I said, and pieces of chicken or turkey fried with an onion and a bit soysauce.

Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@wxs.nl> on Oct 31, 1998, converted by MM_Buster v2.0l.

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