Peanut Sauce (Sambal Kacang)

Peanut sauce (Sambal Kacang) is a star condiment of Indonesian cooking. OK, so every country in South East Asia always tries to claim it as one of theirs. But who wouldn’t? There’s nothing not to love about peanut sauce. It’s so yummy, easy to make, and so versatile. We eat it with pretty much everything, from satay (sate), dumplings (siomay), salad (gado-gado or ketroprak), to rice and any meat dishes.

Every region has their own version. My Javanese tastebud however, is always seeking for that sweet tinge of kecap manis (sweet soy sauce) in my sambal kacang. This is my personal take for sambal kacang. Some purists may baulk at the suggestion of using peanut butter rather than roasted ground peanuts, but I actually love the added sweetness it gives to the sauce!

Some ideas on how to use your peanut sauce:

• As satay sauce on grilled chicken, beef or vegetables on skewers (satay). This is a recipe for chicken satay. For those with peanut allergies opt for the sambal kecap (sweet soy sauce with chopped chilies) instead of sambal kacang.
• As condiment on your main meal (like chutney). For a super simple supper, put a dollop of peanut sauce on a bowl of steaming white rice. Serve with steamed vegetables like bok choy or green beans.
• As dipping sauce for Asian dumplings or raw vegetable sticks (carrots, cucumbers).
• As salad dressing. To make gado-gado (Indonesian salad) blanch spinach, tofu and bean sprouts for a few minutes. Drain. Pour a few tablespoons of peanut sauce over the salad.
• As noodle sauce. Cook egg noodles as per packet instructions. Drain. Add in chopped coriander and deseeded chopped chilies. Pour in 3-4 tablespoons of peanut sauce. Toss to coat.

Peanut Sauce (Sambal Kacang)

Ingredients

8 garlic cloves

4 shallots

1 red chilli, deseeded

5 macademia nuts

2 cm piece of galangal or 1 cm piece of ginger (I think ginger has stronger taste)

4 tablespoons coconut milk

4 tablespoons soy sauce

4 tablespoon sweet soy sauce

1 tablespoon vinegar

1-2 cups of hot water or vegetable stock

350g jar peanut butter

2 tablespoons of vegetable or olive oil, for frying

Method:

In a food processor, blend in garlic, onion, chili, macademia nuts and ginger/galangal into a paste.

Heat oil in a frying pan and fry the mixed spice paste until fragrant. Mix in the peanut butter. Continue stirring until the peanut butter has all melted in.

Add coconut milk, sweet soy sauce (kecap manis), and water or stock. Keep stirring until the mixture reaches boiling point, then turn right down to simmer.

Taste after about 5 minutes of simmer. Adjust the flavours by adding salt, pepper or kecap manis to your liking. If you want the sauce to be thicker, continue simmering until all the water has evaporated.