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Asian

Peanut Sauce

Bumbu kacang, the Indonesian peanut sauce that travelled across Southeast Asia and turned up beside every skewer of satay. Peanuts are fried until golden, pounded with fried shallot, garlic and chilli, then simmered with palm sugar, tamarind and kecap manis into a thick, sweet-savoury sauce with a slow chilli heat.

SidesVegetarian8g+ fibre
33 min15 prep · 18 cookEasy632 kcalper serving
Peanut Sauce

Method

  1. Put 2 dried red chillies in a small bowl, cover with hot water and leave to soften for 10 minutes. Drain, squeeze dry and chop roughly.
  2. Heat 1 tbsp groundnut oil in a small frying pan or wok over medium heat. Add 60 g raw peanuts and fry, stirring constantly, for 4-5 minutes until they are evenly golden and smell toasted — they darken fast at the end, so lift them out with a slotted spoon onto kitchen paper before they colour further.
  3. In the same oil, over medium-low heat, fry 1 sliced shallot, 1 clove garlic clove and the soaked chillies for 3 minutes until the shallot is soft and just browning at the edges and the mixture is fragrant. Do not let the garlic burn or the sauce will taste bitter.

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Per serving

632kcal
20gprotein
50gcarbs
44gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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