Name: Sambal Kacang (Peanut Sauce for Satay)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes ½ cup (125 ml)
Cuisine: Indonesian
Ingredients: 3 cloves garlic, peeled; 3 tablespoons sweet Indonesian soy sauce (kecap manis); 1 kaffir lime leaf; 2–3 bird’s-eye chilies, deseeded; 1 in (2½ cm) fresh kencur root, peeled and sliced; 1 teaspoon freshly squeezed lime or lemon juice; 1½ cups (375 ml) water; 1½ teaspoon salt; 1 tablespoon Crispy Fried Shallots; 1 cup (150 g) roasted unsalted peanuts, skins discarded

Preparation info

Makes
½ cup

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

1 cup (150 g) roasted unsalted peanuts, skins discarded
3 cloves garlic,

Asia
Indonesia
Sauce
Vegan
South East Asia

Method

Grind the peanuts, garlic, kencur and chilies coarsely in a mortar or blender.
Combine the ground ingredients with all the other ingredients (except the lime or lemon juice and Crispy Fried Shallots) in a saucepan, mix well and simmer over medium heat for 20 to 15 minutes, stirring constantly to prevent the sauce from burning. Add more water as needed to

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