Sambal Kacang Peanut Sauce Recipes

SAMBAL KACANG (PEANUT SAUCE)

SAMBAL KACANG (PEANUT SAUCE) image

Categories Sauce Nut

Yield 1 Pint

Number Of Ingredients 11

Ingredients

230ml vegetable oil
500 g raw unsalted peanuts
4 cloves garlic, chopped
8 shallots, chopped
A scant teaspoon of shrimp paste (optional)
Salt to taste
1 tsp chilli powder
1 tsp brown sugar
2 tbsp dark soy sauce
1 litre water
2 tbsp tamarind water or juice of 2 lemons

Steps:

Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then blitz the nuts into a fine powder, using a blender. Discard the oil, except for 1 tablespoonful. Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed. When cool, keep in a jar in the fridge. Reheat as required. The sauce will keep in the fridge for up to 1 week.

SAUS KACANG (INDONESIAN PEANUT SAUCE)

Saus Kacang (Indonesian Peanut Sauce) image

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.

Provided by Patricia Tanumihardja

Categories Peanut Sauce Vegetarian Vegan Wheat/Gluten-Free Soy Free Dip Condiment/Spread

Yield 1 cup

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil (or just enough to coat the peanuts)
1 cup plus 2 tablespoons (200 g) raw skinless peanuts
1 ½ cups (375 ml) water
2 makrut lime leaves (optional)
1 tablespoon seedless wet tamarind pulp, or 2 tablespoons freshly squeezed lime juice
3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
2 teaspoons fine sea salt
1 teaspoon sambal oelek chili paste
1 to 2 Thai chiles, chopped (optional)

Steps:

Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

GADO GADO WITH SAMBAL KACANG (SPICY PEANUT SAUCE)

Gado Gado With Sambal Kacang (Spicy Peanut Sauce) image

Make and share this Gado Gado With Sambal Kacang (Spicy Peanut Sauce) recipe from Food.com.

Provided by Ian Magary

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 (9 ounce) package firm tofu
2 tablespoons dark soy sauce
2 tablespoons seed oil or 2 tablespoons nut oil (for frying)
1 large red onion
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
4 carrots, peeled and sliced
3 cups snow peas
pea shoots (for garnish) or bean sprouts (for garnish)
2 hard-boiled eggs, quartered
1 cup brown rice
1 tablespoon vegetable oil
4 shallots, peeled andchopped
2 garlic cloves, peeled and chopped
1/2 teaspoon cayenne, to taste
1/2 teaspoon chili powder, to taste
1/2 cup carrot juice
1 tablespoon dark soy sauce
1 teaspoon cider vinegar
1 cup natural chunky peanut butter

Steps:

For the Gado Gado:.
Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally.
Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute.
Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm.
Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander.
For the Sambal Kacang:.
Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then sauté until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve.
You may need to add a little bit of water if too thick or when re-heating.
To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.

Nutrition Facts : Calories 614.9, Fat 33.5, SaturatedFat 5.6, Cholesterol 70.7, Sodium 842.4, Carbohydrate 61, Fiber 13.1, Sugar 14.2, Protein 26.7

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