Saus Kacang

This peanut sauce is often found accompanying your food in Indonesia. It goes well with chicken, meat, and vegetables. Often used to add flavour to skewered meat such as satays, used as a dressing over vegetable salads like Ilya’s favourite gado-gado, or as a dipping sauce.

Serves 6 people

Ingredients

• 300 gr peanuts
• 3 pieces garlic
• 4 pieces of shallot
• 2 tbs palm sugar
• 1 tbsp sweet chilies
• 3 slice fresh lime juice
• 1 tbsp sweet soy sauce (kecap manis)
• 1 cup stock
• 2 tbsp coconut milk
• 1 tbs aromatic ginger
• salt and pepper to taste

Instructions

1. Fry the peanuts until golden brown, remove from the pan and leave to cool. Drain off almost all of the excess oil.
2. Grind the sweet chilies, garlic, shallot, palm sugar, aromatic ginger, and the peanut into a paste using the mortar and pestle.
3. Put the peanut paste into a pan and add stock and stir. Then add the coconut milk for a richer taste.
4. Finally add sweet soy sauce into the peanut sauce to taste and bring to a boil.
5. Simmer peanut sauce until thick and season with salt and pepper then cover with lime juice.