A recipe

As my girls grow older and are starting to leave home, I’m slowly trying to write down my recipes for them. Well, recipes… I usually just wing it. That does make it harder to actually write down what to do, but I’m doing the best I can. I have been wondering if I could share those recipes here, on my English blog (I do share them on my Dutch blog). Most of them will be sort of alien to the readers here. But then again, isn’t that what makes it fun to read international blogs?

Another reason to be shy about this is that I really don’t think that what I do is so special. Most of the things I cook are very simple, with simple ingredients and mostly free of gluten, cowmilk, sugar and additives, but nothing too fancy. But then again… someone may just need something like that. So… I decided to give it a go and translate my recipes.

Which is a lot harder then I thought it would be, especially when I started adding imperial measurements. A little disclaimer: I’ve heard English, American and Australian cups and ounces are not the same (oh my, how easy would it be if we all used metric?). I have no idea which one I’m calculating here, I used this converter. When in doubt, please check it yourself ;-)

I’m starting with a very Dutch sauce, pindasaus. It’s originally an Indonesian recipe, but it’s very common here. We eat it mostly with chicken (usually the brest, cut in cubes and grilled on sticks, which is called “sateetje”, but it goes great wit a lot of things. In Indonesia there’s a dish called Gado Gado, which is a combination of raw and slightly cooked vegetables and boiled eggs, topped with this sauce. I ate that when we were there a few years ago and loved it.

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250 gram (8.8 ounces) peanutbutter (preferably one that contains just peanuts, oil and salt)
250 ml (1 cup) water
1 teaspoon sambal (or more or less to taste)
3 tablespoons ketjap manis*

Scoop peanut butter in a sauce pan and add water. Slowly heat this mixture, to melt the peanut butter. Don’t let it boil. Stir until it’s a smooth sauce and add sambal and ketjap.
If it’s too thick, add a bit more water. If it’s too runny you could add a bit more peanutbutter, but that’s usually not necessary, it thickens when it cools down.
If you want to reheat it, you probably need to add more water. I like to keep a jug of water next to the stove and slowly add the amount needed.

*normal ketjap isn’t glutenfree. In our family this amount of gluten is not a problem. If you want to use gluten free ketjap, be aware that it’s slightly more watery, so start with a little less water and add when needed.