Recipe for Peanut Sauce

© 2016 Kotokami LLC
  • About 250g (1 cup) Sauce
  • Preparation:
  • Cooking:


  • 1 Garlic Clove, minced
  • 5g (1t) Sesame Oil
  • 65g (¼-cup) Peanut Butter
  • 33g (2T) Hoisin Sauce
  • 120ml (½-cup) Water
  • 8g (½T) Sambal Oelek
  • 2g (½t) Granulated Sugar
  • 2g (½t) Fish Sauce
  • Kosher Salt, to taste


  • In a small saucepan, heat the garlic with the oil on low flame for two minutes, or until the garlic releases aroma.
  • Add the peanut butter and hoisin, and pour half of the water. Stir carefully until combined.
  • Put the sambal, sugar, and fish sauce into the peanut sauce, and continue to mix. Slowly stream in water until it reaches the correct consistency.
  • Turn off the flame, taste-test to see if it needs a dash of salt, and pour into a container.
  • Serve with salads, noodles, or salad rolls.

*Bunny Wisdom*

  • The garlic doesn't have to brown. We're just getting rid of the harshness of raw garlic.
  • I like to use crunchy peanut butter, but that's completely up to you.
  • Sambal Oelek is an amazing condiment that adds spice to a variety of dishes. I use it for fried rice, stir-fried noodles, crispy spring rolls, and savory pancakes.
  • I take caution when adding a large amount of water to any recipe; the finished consistency should be like ketchup.
  • Peanut sauce keeps for about 1 week in the refrigerator.

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