RCI-SC.006.0025.001
Peanut Sauce (Sambal Kacang)
Peanut Sauce (Sambal Kacang) from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- garlic4 clovespeeled and bruised
- bird's eye chilies12 unitsliced
- inches kencur (like galangal)3 unitpeeled and choped
- 3 unit
- ˝ cup sweet soy sauce1 unit
- 2 tsp
- 6 cups
- 1 unit
Method
1
Pound or grind the deep-fried peanuts into a coarse paste using a mortar and pestle or food processor; set aside.
2
Bring 6 cups of water to a boil in a large pot over medium-high heat.
3
Add the bruised garlic cloves, sliced bird's eye chilies, and chopped kencur to the boiling water; stir well.
2 minutes
4
Add the peanut paste to the pot and stir until fully dissolved and incorporated.
3 minutes
5
Add the kaffir lime leaves and salt, stirring to combine.
1 minutes
6
Pour in the sweet soy sauce and stir until the sauce is smooth and evenly colored.
2 minutes
7
Simmer the sauce over medium heat, stirring occasionally, until it reaches desired consistency and the flavors have melded.
5 minutes
8
Remove from heat and stir in the lime juice to brighten the flavors.
9
Strain the sauce through a fine sieve if a smoother consistency is preferred, pressing gently on the solids to extract all liquid.
10
Transfer to a serving bowl and allow to cool slightly before serving alongside satay, vegetables, or rice cakes.