Cooking Index - Cooking Recipes & IdeasSambal Kacang (Peanut Sauce) Recipe - Cooking Index

Sambal Kacang (Peanut Sauce)

Cuisine: Indonesian
Courses: Sauces, Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 cup 237mlRoasted unsalted peanuts
2   Lemongrass
16   Dried chiles - (seeded and soaked)
1   Fresh ginger
1   Fresh galangal
6   Shallots - (or 1 medium onion)
3   Garlic
  Sugar to taste - (palm sugar is best)
1 tablespoon 15mlTamarind - soaked and diluted with 3/4 c. Hot water
1 tablespoon 15mlFennel seed
1 1/2 cups 355mlCoconut milk
2 tablespoons 30mlPeanut/corn oil

Recipe Instructions

First, chop peanuts (or use a food processor) into tiny chunks -- as tiny as the peanuts in your chunky peanut butter, but not too fine. Then, in a blender or food processor blend chiles, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste.

Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continuously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes.

If the sauce is too thick for your liking, add more coconut milk or water.

Brian Reid DEC Western Research Laboratory, Palo Alto CA


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