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Peanuts
Kacang Tanah
Appears in
By Eleanor Ford
Published 2019
Peanuts have two important functions in Indonesian cuisine. The first is being ground into creamy sauces and dressings such as for Chicken sate or Gado gado. The other exploits their crunchy texture when fried. A scattering alongside rice and a saucy curry or a thin vegetable stew varies the texture of the meal.
Two different types are used depending on the recipe: larger roasted peanuts without their skins, and the smaller raw, redskinned peanuts that you can buy in Asian supermarkets. The latter have great flavour when fried and make a superior coloured and flavoured peanut sauce.