Saus Kacang Indonesian Peanut Sauce Food

SATE AYAM MADURA - CHICKEN SATAY WITH PEANUT SAUCE

Sate Ayam Madura - Chicken Satay with Peanut Sauce image

Iconic Indonesian chicken satay complete with spicy peanut sauce dressing that just as good as those you find in Indonesia, so what are you waiting for?

Provided by Anita Jacobson

Time 1h

Number Of Ingredients 13

Ingredients

250 gram peanut, toasted/roasted
3 candlenuts (Indonesian: kemiri)
6 red cayenne chilies (Indonesian: cabe merah keriting) (*)
4 tablespoon coconut palm sugar (Indonesian: gula Jawa)
2 1/2 teaspoon salt
600 ml water
600 gram chicken thigh meat, cut into 1/2 inch cubes (**)
4 tablespoon sweet soy sauce (Indonesian: kecap manis)
2 teaspoon oil
bamboo skewers (about 20)
sweet soy sauce (Indonesian: kecap manis)
lime wedges (Indonesian: jeruk nipis)
deep-fried shallots (Indonesian: bawang goreng)

Steps:

In a food processor, grind together peanuts, candlenuts, and chilies.
Transfer to a saucepot along with the rest of the peanut sauce ingredients, and bring to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat.
Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes.
Skewer the marinated chicken with bamboo skewers. Grill/broil until cooked and slightly charred, baste with marinating sauce as needed.
Serve the satay with peanut sauce and accompaniments.

SAUS KACANG (INDONESIAN PEANUT SAUCE)

Saus Kacang (Indonesian Peanut Sauce) image

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.

Provided by Patricia Tanumihardja

Categories Peanut Sauce Vegetarian Vegan Wheat/Gluten-Free Soy Free Dip Condiment/Spread

Yield 1 cup

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil (or just enough to coat the peanuts)
1 cup plus 2 tablespoons (200 g) raw skinless peanuts
1 ½ cups (375 ml) water
2 makrut lime leaves (optional)
1 tablespoon seedless wet tamarind pulp, or 2 tablespoons freshly squeezed lime juice
3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
2 teaspoons fine sea salt
1 teaspoon sambal oelek chili paste
1 to 2 Thai chiles, chopped (optional)

Steps:

Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

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