Peanut Gravy

Name: Peanut Gravy (Sambal Kacang II)
Yield: Makes about 1 cup (240 ml)
Cuisine: Indonesian
Ingredients: 2 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1 tablespoon sambal oelek; ½ teaspoon Terasi Bakar (optional); 1 teaspoon fine sea salt; 1 tablespoon “wet” tamarind pulp or 3 tablespoons tamarind concentrate or lime juice; 3 makrut lime leaves (optional); 5 bird’s eye chilies or Thai chilies, stemmed (optional); 3 tablespoons shaved palm sugar or brown sugar; 1 cup (240 ml) water; 2 tablespoons kecap manis (optional); 1 heaping cup (140 g) raw peanuts (preferably skin-on like Spanish peanuts) or ½ heaping cup (140 g) smooth peanut butter; 2 tablespoons vegetable oil; 2 Asian shallots or 1 European shallot, chopped (optional); 1 clove garlic, crushed

Sambal Kacang II

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

In Indonesian, peanut sauce can be called sambal, saus, or bumbu kacang. It also varies in consistency and ingredients. Thick and creamy, this one is perfect for Gado Gado, satays, and Siomay Bandung. It is thicker than Sambal Kacang I and has the consistency of gravy.

Ingredients

Asia
Indonesia
Sauce
Microwave
Vegan
South East Asia
Gluten-free

Ingredients

Method