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This peanut sauce recipe captures the essence of Indonesian flavors with roasted peanuts and a vibrant spice paste. The deep roasted aroma of the peanuts pairs beautifully with the sweet, tangy, and spicy notes of palm sugar, tamarind, and chilies. The lime leaves add a subtle citrusy fragrance, while the garlic rounds out the flavors. The sauce is thick and rich, perfect for serving with steamed vegetables and Rempeyek. It's easy to prepare ahead and...
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Roast the peanuts to make it easier to remove the skin and bring out a deep roasted aroma. If you're using pre-peeled peanuts, skip this step.
Blend the roasted peanuts until smooth.
Combine roasted chilies, roasted garlic, lime leaves (blade removed), palm sugar, tamarind paste, and salt. Adjust the spiciness and saltiness to your taste.
Mix the blended peanuts with the spice paste in a bowl until well combined.
Add the spice paste bit by bit to control the consistency, ensuring the sauce is thick.
Wrap two portions in plastic wrap and keep them in the fridge for easy storage.
Dilute the sauce with hot water when ready to use.
Serve the peanut sauce with steamed vegetables and Rempeyek.
Want to keep this recipe for later? We can email it to you!
Using pre-peeled peanuts saves time and effort.
Adjust the spice level and saltiness to suit your taste preferences.
Store portions in the fridge for convenience and dilute with hot water when needed.
Can I use pre-peeled peanuts?
Yes, using pre-peeled peanuts saves time and effort, and works perfectly for this recipe.
How do I adjust the consistency of the sauce?
Add the spice paste bit by bit to the blended peanuts, and dilute with hot water if needed.
How long can I store the peanut sauce?
You can store portions wrapped in plastic wrap in the fridge for up to a week.
What can I serve with this peanut sauce?
This sauce pairs well with steamed vegetables and Rempeyek.
Can I make the sauce less spicy?
Yes, reduce the number of roasted chilies in the spice paste to make it less spicy.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
