Name: Peanut Gravy (Sambal Kacang II)
Yield: Makes about 1 cup (240 ml)
Cuisine: Indonesian
Ingredients: 1 cup (240 ml) water; 2 tablespoons kecap manis (optional); 1 heaping cup (140 g) raw peanuts (preferably skin-on like Spanish peanuts) or ½ heaping cup (140 g) smooth peanut butter; 1 clove garlic, crushed; 2 Asian shallots or 1 European shallot, chopped (optional); 1 tablespoon “wet” tamarind pulp or 3 tablespoons tamarind concentrate or lime juice; 1 teaspoon fine sea salt; 3 makrut lime leaves (optional); 3 tablespoons shaved palm sugar or brown sugar; 2 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1 tablespoon sambal oelek; 2 tablespoons vegetable oil; 5 bird’s eye chilies or Thai chilies, stemmed (optional); ½ teaspoon Terasi Bakar (optional)

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

In Indonesian, peanut sauce can be called sambal, saus, or bumbu kacang. It also varies in consistency and ingredients. Thick and creamy, this one is perfect for Gado Gado, satays, and Siomay Bandung. It is thicker than Sambal Kacang I and has the consistency of gravy.