Sambal Kacang (Peanut Sauce for Satay)


10 min


15 min


[Total: 4    Average: 4.3/5]



  • 1 ‏cup (150 g) roasted unsalted peanuts, skins discarded
  • 3 ‏cloves garlic, peeled
  • 1 ‏in (2 ½ cm) fresh kencur root, peeled and sliced
  • 2-3 ‏bird’s-eye chilies, deseeded
  • 1 ‏kaffir lime leaf
  • 3 ‏tablespoons sweet Indonesian soy sauce (kecap manis)
  • 1/2 ‏teaspoon salt
  • 1 1/2 ‏cups (375 ml) water
  • 1 ‏teaspoon lime or lemon juice
  • 1 ‏tablespoon Crispy Fried Shallots*


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 15 to 20 minutes, stirring constantly to prevent the sauce from burning. Add more water as needed to keep the sauce a thick consistency. Remove from the heat, add the lime or lemon juice and mix well. Sprinkle the Crispy Fried Shallots over it just before serving.



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