Peanut Sauce (Sambal Kacang) also known as ‘Satay Sauce’ originates in Indonesia. It does go really well with vegetable satay and my all-time favorite Gado Gado. Also try it with Nasi Goreng as it adds a lovely irresistible flavor to the dish.
DID YOU MAKE THIS RECIPE?
- 115 ml peanut oil
- 225g raw peanuts (with skin)
- 2 garlic cloves, chopped
- 4 shallots, chopped
- Salt to taste
- ½ teaspoon chili powder
- ½ teaspoon soft brown sugar
- 1 tablespoon dark soy sauce
- 450 ml water
- 1 tablespoon tamarind water or juice of a lemon
- In a wok, heat the oil and stir fry the peanuts for 4-5 minutes. Remove the peanuts with a slotted spoon in a colander. Leave to cool.
- Once the peanuts are cooled, using a blender or coffee grinder, grind into a fine powder. Discard the oil, leaving only 1 tablespoon of oil for cooking.
- In a mortar, crush garlic and shallots with a little salt. Then fry in the reserved oil for one minute. Add chili powder, sugar, soy sauce and water and bring to boil. Now add the ground peanuts and simmer gently for 8-10 minutes stirring occasionally until the sauce thickened.
- Add tamarind water or lemon juice and more salt if needed. Remove from heat.
- Once totally cool, keep in an airtight jar in the fridge for up to a week. When you are ready to use reheat the sauce gently.