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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sambal kacang, one of the popular Indonesian peanut sauces, is creamy, nutty, and a little sweet. It pairs beautifully with almost everything, from grilled meat to salad dressing and as a dipping sauce. The combination of peanuts, red chilies, and shallots creates a rich and flavorful base, while the lime leaves add a hint of citrus aroma. The addition of kecap manis and palm sugar balances the flavors with a touch of sweetness. This versatile...
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Roast peanuts until golden and fragrant.
Slice red chilies, shallots, and garlic.
Blend roasted peanuts, red chilies, shallots, garlic, and lime leaves into a smooth paste.
Heat a pan and add the peanut paste.
Pour in water and stir until well combined.
Add kecap manis, salt, mushroom bouillon, and palm sugar.
Simmer for 20 minutes until thickened and aromatic.
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Store the sauce in the freezer for up to a month.
Can I use a different type of sugar?
Yes, you can substitute palm sugar with brown sugar if needed.
How spicy is this sauce?
The sauce has a mild to medium heat level, but you can adjust the number of chilies to your preference.
What can I serve with sambal kacang?
It pairs well with grilled meats, as a salad dressing, or as a dipping sauce.
Can I use a different type of bouillon?
Yes, you can use chicken or vegetable bouillon as a substitute for mushroom bouillon.
How long does the sauce last in the refrigerator?
It can last up to a week in the refrigerator.
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