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Sambal (saus) Kacang / Indonesian spicy Peanut sauce (sambal kacang)


Resep dalam bahasa Indonesia ada dibagian bawah

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Sambal (saus) Kacang / Indonesian spicy Peanut sauce (sambal kacang). | Çitra's Home Diary. #sambalkacang #peanutsauce #Indonesiansambal #Indonesiancuisine

Sambal is a staple condiment in most Indonesian cuisine. Almost all Indonesian food requires sambal to be served together with it.

Sambal is an Indonesian chili sauce or pastes, typically made from a mixture of chili peppers with secondary ingredients, such as shrimp paste, garlic, shallot, sugar or palm sugar, and tomato or even peanut or other ingredients.

There are a dozen types of sambal in Indonesian cuisine. You can check my other recipes at Sambal and the condiments category here

And today I will share "sambal kacang" or spicy peanut condiment.

Sambal kacang is a mixture of chili with garlic, sugar, salt, crushed fried peanuts, and water. Kaffir lime leaf sometimes is added to enrich the flavor. You may find some recipes that didn't use kaffir lime leaf in their recipe, so it's optional for you.
Usually used as condiments for pastel ( Indonesian vegetable-filled pastry), nasi uduk, cilok (tapioca balls), or otak-otak (grilled fish cake in banana leaf), and more.

The simple version only employs cabe rawit or chili padi, crushed fried peanuts, and water.

Check my Indonesian food category here to see more than 185 recipes of delicious Indonesian cuisines.

Indonesian spicy Peanut sauce (sambal kacang)
By: Çitra's Home Diary

Make about 600 ml

🥜 4-5 tbsp vegetable oil
🥜 1 cup (160 gr) peanut (raw or toasted)
🥜 2 pcs red chilies
🥜 some bird eye chilies (depending on how spicy you want)
🥜 3-4 cloves of garlic
🥜 1 kaffir leaf
🥜 1 tsp salt or to taste
🥜 2 brown sugar 
🥜 1 ½ tbsp tamarind paste
🥜 1 ½ cups of water, separate

How to make:

1) Fry raw peanuts until almost cooked in 5 tbsp vegetable oil.
Note: If you use roasted peanuts, fry them for 3-4 minutes just to make them "alive" again.

2) Just before the peanut cooks, add in red chili, bird eye chili, garlic, and kaffir lime leaf. Continue to stir fry until chili and garlic are soft, do not burn. Let it cool for a while.

3) Blend all peanuts and spices together with salt, brown sugar, tamarind paste, and half of the water. Blend until smooth.

4) Heat a wok or saucepan, and stir fry the peanut sauce over medium heat. Stirring it continuously until it is thicker and looks oily. Then add another half of the water. Continue to cook until it boils and is a bit thicker. Don't forget to check the taste. The taste should be balanced, you can taste lightly sweet, umami, and very light sour.

Now you have sambal kacang ready. Store in a clean jar with a lid. Keep in refrigerator and use it within 4 days. Bring to room temperature before use or reheat for 30 seconds in the microwave.

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Sambal (saus) Kacang
Oleh: Çitra's Home Diary.

Bumbu kacang
🥜 4-5 sdm minyak goreng
🥜 1 gelas (160 gr) kacang tanah
🥜 2 buah cabe merah
🥜 cabe rawit sesuai selera (saya pakai 5 biji)
🥜 3-4 siung bawang putih
🥜 1 daun jeruk purut
🥜 1 sdt garam
🥜 2 sdm gula merah
🥜 1 ½ sdm air asam
🥜 1 ½ gelas air


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