Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Indonesian peanut sauce (sambal kacang)


Recommended Posts

Indonesians love crackery things called kerupuk.  They can be served along side a main meal or just eaten on their own with various sambal.  Kerupuk are typically purchased in the market and can be made from a variety of things - shrimp, fish, tempeh, various kinds of legumes, etc.  One very popular sambal is sambal kacang which is very similar (and can also be used for) a dipping sauce for satay - although in Indonesia, most satay dipping sauce is sweet soy sauce with chillies, but the sambal kacang is popular in Singapore with satay.



4 small shallots

5 cloves garlic

2-3 fresh long red chillies - like prik chee faa in Thailand

2-3 fresh red Thai chillies depending on how spicy you like it

1 inch galangal


A couple handful roasted peanuts (about 100g)


1 cup water

3 kaffir lime leaves

1T palm sugar

2T coconut milk

1T sweet soy sauce (kecap manis)

1/2t salt

1/4t MSG


1. Pound the peanuts in a mortar until you get a coarse sand with lots of pieces about 2mm in diameter and set aside

2. Pound the bumbu ingredients in a mortar or grind in a food processor until quite fine

3. Fry the bumbu in some peanut oil until some of the oil seeps through again and is quite fragrant

4. Add the ground peanuts and stir to combine

5. Add the rest of the ingredients and boil until thickened - note that it will thicken more once cooled

6. Taste and adjust seasoning if necessary




Edited by KennethT (log)
  • Like 5
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

  • Create New...