How to Make Indonesian pecel sauce

• In a blender or food processor, combine roasted peanuts, garlic, shallots, red chili peppers, tamarind paste, palm sugar, and salt. Blend until you achieve a coarse paste consistency.
• Transfer the paste to a saucepan and add water. Mix well.
• Place the saucepan over medium heat and cook the sauce for about 10 minutes, stirring occasionally. The sauce should thicken slightly.
• Once the sauce has reached the desired consistency, remove it from the heat and let it cool.
• Serve the pecel sauce in a bowl or small individual dishes.

The pecel sauce is typically served with a variety of vegetables, such as blanched spinach, cabbage, bean sprouts, long beans, and cucumbers. It is often enjoyed as a condiment or dipping sauce alongside rice, rice cakes (ketupat), or fried tofu and tempeh. Pecel is a popular dish in Indonesia, and the sauce adds a rich, nutty flavor with a hint of sweetness and spiciness to complement the fresh vegetables.

In conclusion, Indonesian pecel sauce is a delicious peanut-based sauce commonly used in Indonesian cuisine. It is known for its unique blend of flavors, combining the richness of roasted peanuts with the tanginess of tamarind and the sweetness of palm sugar. Pecel sauce enhances the taste of vegetables and provides a delightful balance of savory, spicy, and slightly sweet notes. It is a versatile sauce that can be enjoyed with various dishes, adding a distinct Indonesian touch to any meal.

Facts about the sauce:

1. Pecel sauce is a traditional Indonesian sauce that has been enjoyed for generations.
2. The sauce is often made from scratch using roasted peanuts and a combination of aromatic ingredients.
3. Pecel is a popular street food in Indonesia, and the sauce is a key component of the dish.
4. The sauce can be customized to suit individual preferences by adjusting the level of spiciness or sweetness.
5. Peanuts, the main ingredient of pecel sauce, are a good source of protein, healthy fats, and various vitamins and minerals.