Sambal Kacang (Peanut Sauce)

Indonesia

Sambal Kacang (Peanut Sauce)

Makes about 280 ml / 1/2 pint / 1-1/4 cups of sauce

This is the best-known, most popular sauce for satay and goes well with any grilled meat.

If you like your satay sauce chilli-hot, there are several quite passable powdered instant sauces on the market. For making it yourself, there are various so-called short cuts, most of them involving crunchy peanut butter. Avoid these; the method described below is as easy, cheaper and much nicer.

Ingredients:

112 ml / 4 fl oz / 1/2 cup vegetable oil

225 g / 8 oz / 1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional)
Salt to taste
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy sauce
450 ml / 16 fl oz / 2 cups water
1 tbsp tamarind water or juice of a lemon

Steps:

Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. 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 for use with satay or as a dip for lalab (crudites) or savoury snacks. The sauce will keep in the fridge for up to 1 week.