Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

Bumbu Pecel - Indonesian Peanut Sauce

Bumbu Pecel - Balinese Peanut Sauce

Course: Sauces & Gravies
Cuisine: Indonesian
Author: The Cook
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  • 250 g peanuts with skin on, deep fried or toasted
  • 8 red cayenne peppers, boiled <em>(See note 1)</em>
  • 4 cloves garlic, fried
  • 8 Kaffir lime leaves, thinly sliced
  • 5 cm piece galangal, peeled
  • 1 teaspoon toasted shrimp paste
  • 75 g coconut sugar
  • ½ tablespoon salt
  • 2 tablespoon tamarind juice <em>, See note 2</em>
  • hot water to thin the sauce , about 2 cups

Recipe Instructions

  • Grind together peanuts, cayenne peppers, garlic, kaffir lime leaves, galangal, toasted shrimp paste, palm sugar, and salt with a food processor <em>(or mortar and pestle)</em> until everything comes together into a thick brown paste. <em>(See note 3)</em>
  • To make the peanut sauce, pour tamarind juice and just enough hot water and stir until the sauce reaches your preferred thickness.

Cooks Notes & Variations

1. If you like spicier peanut sauce, you can substitute some of the cayenne peppers with bird eye peppers
2. 1 teaspoon tamarind + 2 tablespoon water
3. It will be pretty sticky and should clump together and you should be able to gather them into a ball or shape into a block. This can be stored in the fridge if you are not going to use the peanut sauce immediately.

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%


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