Sambal Kacang (Indonesian Peanut Sauce)
Sambal Kacang (Indonesian Peanut Sauce)
Ingredients
- 200 g peanuts
- 4 red chilies
- 4 shallots
- 2 garlic cloves
- 3 lime leaves
- 700 ml water
- 2 tablespoons kecap manis, to 3 tablespoons
- 2 teaspoons salt
- 1 teaspoon mushroom bouillon
- 30 g palm sugar
- as needed oil, for frying
Instructions
- 1
Heat a pan over medium heat and add a small amount of oil. Fry the 200g peanuts until they are golden brown, stirring occasionally to ensure even cooking. This should take about 5-7 minutes.
⏱️ 7 min
- 2
Once golden brown, remove the fried peanuts from the pan using a slotted spoon and set them aside on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 3
In the same pan with any residual oil (add a little more if needed), fry the 4 red chilies, 4 shallots, and 2 garlic cloves. Cook until the shallots and garlic are fragrant and slightly softened, about 3-5 minutes.
⏱️ 5 min
- 4
Add the 3 lime leaves to the pan with the frying aromatics and continue to fry briefly for about 1 minute, just until fragrant.
⏱️ 1 min
- 5
Carefully transfer the fried peanuts, fried red chilies, shallots, garlic, and lime leaves into a blender.
⏱️ 2 min
- 6
Pour 700ml of water into the blender with the other ingredients.
⏱️ 1 min
- 7
Blend the mixture on high speed until it is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min
- 8
Pour the smooth blended mixture into a medium-sized pot.
⏱️ 1 min
- 9
Add 2 to 3 tablespoons of kecap manis, 2 teaspoons of salt, 1 teaspoon of mushroom bouillon, and 30g of palm sugar to the pot.
⏱️ 2 min
- 10
Cook the sauce over medium-low heat, stirring continuously to prevent sticking, until it thickens to your desired consistency. This can take anywhere from 10-15 minutes. The sauce should be thick enough to coat the back of a spoon.
⏱️ 15 min
- 11
Taste and adjust seasonings if necessary. The Sambal Kacang is now ready to be served warm or at room temperature with grilled meat, as a salad dressing, or as a dipping sauce. It can be stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sambal Kacang (Indonesian Peanut Sauce)
- 200 g peanuts
- 4 red chilies
- 4 shallots
- 2 garlic cloves
- 3 lime leaves
- 700 ml water
- 2 tablespoons kecap manis, to 3 tablespoons
- 2 teaspoons salt
- 1 teaspoon mushroom bouillon
- 30 g palm sugar
- as needed oil, for frying
Instructions
- 1
Heat a pan over medium heat and add a small amount of oil. Fry the 200g peanuts until they are golden brown, stirring occasionally to ensure even cooking. This should take about 5-7 minutes.
⏱️ 7 min - 2
Once golden brown, remove the fried peanuts from the pan using a slotted spoon and set them aside on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 3
In the same pan with any residual oil (add a little more if needed), fry the 4 red chilies, 4 shallots, and 2 garlic cloves. Cook until the shallots and garlic are fragrant and slightly softened, about 3-5 minutes.
⏱️ 5 min - 4
Add the 3 lime leaves to the pan with the frying aromatics and continue to fry briefly for about 1 minute, just until fragrant.
⏱️ 1 min - 5
Carefully transfer the fried peanuts, fried red chilies, shallots, garlic, and lime leaves into a blender.
⏱️ 2 min - 6
Pour 700ml of water into the blender with the other ingredients.
⏱️ 1 min - 7
Blend the mixture on high speed until it is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min - 8
Pour the smooth blended mixture into a medium-sized pot.
⏱️ 1 min - 9
Add 2 to 3 tablespoons of kecap manis, 2 teaspoons of salt, 1 teaspoon of mushroom bouillon, and 30g of palm sugar to the pot.
⏱️ 2 min - 10
Cook the sauce over medium-low heat, stirring continuously to prevent sticking, until it thickens to your desired consistency. This can take anywhere from 10-15 minutes. The sauce should be thick enough to coat the back of a spoon.
⏱️ 15 min - 11
Taste and adjust seasonings if necessary. The Sambal Kacang is now ready to be served warm or at room temperature with grilled meat, as a salad dressing, or as a dipping sauce. It can be stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
⏱️ 1 min