Our peanut sauce is a family recipe with fresh herbs and spices including lemongrass and galangal. Traditionally it is served as a dipping sauce for Satay but can also be used as a salad dressing for the Malay salad, Gado Gado.

To use as a dipping sauce, dilute with equal amounts of cold water and mix. Heat the diluted sauce in a saucepan on a medium heat until hot. Transfer onto serving bowl.

 

Ingredients

1 jar of diluted Nonya peanut sauce, reheated.

1 cup of shredded white cabbage, blanched in hot water for a minute and drain

1 cup of beansprouts, blanched in hot water for 30 seconds and drain

½ cucumber, remove pith and cut into julienne strips

2 carrots, grated

2 hard boil eggs, cut into segments

4 new potatoes, boiled and cut into half

2 oz fine green beans, blanched in hot water for 2 minutes and drain

 

 

Arrange salad in a large platter and pour hot peanut sauce over it.  Alternatively, put peanut sauce in a bowl and serve alongside the salad platter.

 

Add to basket