Description
A rich and flavorful Indonesian-style peanut sauce made with dry roasted peanuts, aromatic spices, tamarind, and sweet soy sauce. This versatile sauce is perfect as a dip, dressing, or accompaniment to grilled meats, vegetables, and noodles.
Ingredients
Scale
Peanut Sauce
- 150g dry roasted peanuts
- 50ml vegetable oil
- 1 tbsp tamarind concentrate or paste
- 3 tbsp gula melaka palm sugar or dark brown soft sugar
- 1 tsp ground coriander
- 1 tbsp kecap manis (sweet soy sauce)
- 8 dried red chillies, soaked in warm water for 20 mins, drained, deseeded and roughly chopped
- 3 garlic cloves, roughly chopped
- 4 shallots, peeled and roughly chopped
- 1 lemongrass stalk, trimmed and roughly chopped
- 1.5cm piece of galangal, peeled and roughly chopped
Instructions
- Prepare Peanuts: Blitz the dry roasted peanuts in a food processor until they are finely chopped but still retain a bit of texture. Remove the chopped peanuts to a bowl and clean out the food processor.
- Make Spice Paste: Add the soaked and prepared dried red chillies, garlic cloves, shallots, lemongrass, galangal, tamarind paste, gula melaka (or brown sugar), ground coriander, and kecap manis into the food processor. Blitz until completely smooth, adding a few tablespoons of water if necessary to help the paste blend smoothly.
- Cook Paste: Heat the vegetable oil in a non-stick saucepan over medium heat. Fry the spice paste until fragrant, which should take a few minutes, stirring frequently to prevent burning.
- Add Ingredients: Stir in the chopped peanuts, tamarind paste, sugar, 1 teaspoon salt, ground coriander, kecap manis, and 200ml water. Mix everything thoroughly until combined.
- Simmer Sauce: Cook the sauce over medium-low heat for 15 minutes, stirring continuously to prevent sticking. Cook until the oil separates from the sauce, indicating it is done.
- Cool and Store: Remove the saucepan from the heat and allow the peanut sauce to cool completely. Once cooled, decant it into a sterilized jar or airtight container. Store in the refrigerator and use within two weeks.
Notes
- You can adjust the number of dried chillies depending on your preferred heat level.
- If the sauce is too thick, add a little more water while simmering to reach desired consistency.
- Use gula melaka (palm sugar) for a more authentic flavor; dark brown sugar is a suitable substitute.
- The sauce pairs wonderfully with grilled meats, satay, steamed vegetables, or as a dressing for noodle dishes.
- Store the sauce refrigerated in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Frying
- Cuisine: Indonesian
Keywords: Peanut sauce, Indonesian peanut sauce, satay sauce, spicy peanut dip, homemade peanut sauce, kecap manis sauce, tamarind peanut sauce
