Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa. It is also used, to a lesser extent, in European (particularly Dutch) and Middle Eastern cuisine. It is also used in Filipino cuisine but rarely.
- 150 g unsalted peanuts
- 6 garlic cloves, finely chopped
- 2 green chillies and 1 red chilli, seeds and pith removed, finely chopped
- 1 tablespoon soft light brown sugar
- freshly squeezed juice of 1 lime
- ¼ cup of water
- salt, to taste
- 1-2 tablespoons sunflower oil, for frying
- ½ medium tomato, halved
- 2-3 tablespoons fried shallots
- Grind the peanuts in a blender for a minute with the quarter cup of water.
- Chop the chillies and garlic, squeeze the lime and pour it over the chilli and garlic pieces in a small bowl. Add a pinch of salt and pepper.
- Remove the ground peanuts from the blender, put in a big bowl, and add the chilli, lime, garlic concoction to the blender. Whizz, then add the tomato and whizz again.
- Mix the garlic, tomato, chilli, lime paste into the ground peanuts.
- Put some sunflower oil in a wok and heat. Then add the paste and stir. The pink colour of the paste will turn a light brown. Cook, stirring, for two minutes just to heat it through.
- Serve with rice and steamed vegetables of your choice.
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