How to Make Indonesian sate kacang sauce

How to Make Indonesian sate kacang sauce - 1 3
  • 200g peanuts, roasted and unsalted
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 2 red chilies, deseeded and minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon shrimp paste (optional)
  • 250ml water
  • Salt to taste
Per serving
Calories: 367 kcal
Proteins: 14 g
Fats: 31 g
Carbohydrates: 9 g
25 minsPrint
  • In a blender or food processor, grind the roasted peanuts until they become a fine powder. Set aside.
  • Heat the vegetable oil in a saucepan over medium heat. Add the minced garlic, shallots, and red chilies. Sauté for about 2-3 minutes until fragrant and slightly softened.
  • Add the ground peanuts to the saucepan and stir well to combine with the garlic, shallots, and chilies.
  • In a small bowl, mix the tamarind paste with a little water to make a smooth liquid. Add the tamarind liquid, palm sugar (or brown sugar), and shrimp paste (if using) to the saucepan. Stir to incorporate the ingredients.
  • Gradually add the remaining water to the saucepan, stirring continuously to achieve a smooth and creamy consistency. If the sauce becomes too thick, you can add more water.
  • Simmer the sauce over low heat for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
  • Taste the sauce and add salt as needed to adjust the seasoning.
  • Once the sauce has thickened to your desired consistency, remove it from the heat and let it cool slightly.

The sate kacang sauce is typically served with satay skewers, which can be made from chicken, beef, pork, or even tofu and vegetables. The sauce complements the grilled or barbecued skewers perfectly, adding a rich and creamy peanut flavor with a hint of sweetness and spiciness.

In conclusion, Indonesian sate kacang sauce is a delicious peanut sauce commonly served with satay skewers. It is made from roasted peanuts, garlic, shallots, red chilies, tamarind paste, palm sugar, and optional shrimp paste. The sauce is creamy, flavorful, and has a balanced combination of sweet, salty, and spicy elements. It adds an irresistible taste to grilled or barbecued meats, making it a popular and versatile sauce in Indonesian cuisine.

Fun facts about sate kacang sauce:

  1. Sate kacang sauce is a staple in Indonesian cuisine and is enjoyed in various dishes beyond just satay skewers.
  2. In Indonesia, the sauce is often used as a dipping sauce for other foods like fried tofu, vegetables, or even served with rice cakes.
  3. Sate kacang sauce is a popular condiment during festive occasions, such as weddings or celebrations, where it is served alongside a variety of grilled meats and side dishes.
  4. The sauce can be customized by adjusting the spiciness level according to personal preference by adding more or fewer chilies.
  5. Indonesian sate kacang sauce has gained international popularity and is enjoyed by food enthusiasts worldwide due to its unique flavor profile.
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