This Indonesian peanut sauce has become indelibly linked to Opa (Kees) who fine-tuned the recipe over the years. It was dubbed “Papa Sauce” by his kids. The next generation knows it as “Opa Sauce”. It is excellent with pork sate or drizzled over deep-fried tofu on a bed of blanched bean sprouts.
Ingredients
1 large clove garlic, chopped fine
½ tsp trassi (fermented shrimp paste), crumbled (optional)
1 tsp laos powder (available in Asian groceries and the Dutch store)
One pinch kentjar (coriander seed), crushed
½ cup Chinese soya sauce
1/3 cup molasses, or gula jawa (palm sugar) dissolved in hot water
¼ cup vinegar, or tamarind liquid
3 heaping Tbsp of natural peanut butter
1 tsp sambal oelek (can substitute red pepper flakes, but it won’t taste the same)
Directions
1. Heat all ingredients in a heavy saucepan until the mixture comes to a boil.
2. Turn off the heat but leave on burner a while longer to blend flavours.
Let cool a bit, then taste and adjust seasonings.
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