Peanut sauce (sambel kacang). Substitute coconut milk for some of the water if you like. To give the sambal a tart edge, squeeze in the juice of one lemon or two limes. Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
You can have Peanut sauce (sambel kacang) using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Peanut sauce (sambel kacang)
- You need 250 grams of peanuts that have been roasted.
- You need 2 of chilli padi.
- It’s 2 cloves of garlic.
- It’s 4 of kaffir lime leaves.
- You need 1 cm of kencur (optional).
- You need 1 tsp of salt.
- You need 45 grams of brown sugar.
- You need 1 tbsp of cooking oil.
Many Indonesian dishes use Sambal Kacang as condiment, from fried food Pour the chili and peanut paste until cooked. Add salt and sugar, mix well. Add water (you may modify the amount of water used, just make sure the sauce is. Heat the oil in a saucepan over medium heat.
Peanut sauce (sambel kacang) instructions
Heat oil in a frying panand fry the peanuts for 5 minutes. Remove from heat and cool down..
Peel the garlic and kencur. Wash the garlic, kencur, kaffir lime leaves, chilli..
Put in all ingredients in a blender. Crush it well..
Peanut sauce is ready. You can serve it with warm rice or chicken BBQ (sate ayam) and is so down to earth the taste..
If you dont use it all in one time, you can pack it into small quantity and wrapping it with clingwrap. Store it in the fridge or freezer and you can defrost whenever you want to use it. Enjoy☺️☺️🐓.
Add the shallots and garlic, then sauté until soft. To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. This peanut sauce also makes a stellar veggie dip. Store-bought veggie dips are notoriously full of preservatives, but not this one.
