Prep 15 min - cook 10 min - serves 6
Indonesian Gado-Gado Style Sesame Peanut Sauce
A rich peanut and sesame sauce for steamed vegetables, thinned with hot water until it coats rather than clumps.
Before you cook
The sauce is meant to be thick enough to cling to steamed vegetables, not to pour like a dressing. Loosen it gradually and stop before it turns watery.
Roasting the peanuts freshly, rather than using a jar of peanut butter alone, is what gives this its proper depth.
Method
Grind the peanuts and sesame seeds together to a coarse, oily paste.
Warm the oil in a small pan and fry the garlic and chilli briefly.
Add the ground peanut and sesame mixture and stir to combine.
Stir in the sugar and tamarind, cooking gently for two minutes.
Add hot water gradually, stirring constantly between each addition.
Stop adding water once the sauce coats the back of a spoon thickly.
Season with salt, tasting for the sweet, sour and savoury balance.
Simmer very gently for a further two minutes to let the flavours settle.
Adjust with more lime juice if the sauce tastes flat rather than bright.
Serve warm, spooned generously over steamed vegetables and daliya.
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