Foodservice Bumbu Kacang Indonesian Peanut Sauce by Leslie Wagner April 11, 2024 126 One of the main characteristics of Indonesian cuisine is the wide applications of ‘bumbu kacang,’ commonly known as peanut sauce in many signature dishes like satay, gado-gado, ketoprak, rujak, pecel and more. It’s used as a dip, dressing, or drizzle for various ingredients, including meat, veggies, and even dumplings. The consistency of the peanut sauce is smooth and velvety with a hint of graininess from crushed peanuts. It’s spiciness can vary but usually complements the dish well. Print Recipe Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients 2 tablespoons vegetable oil (enough to coat the peanuts) 1 cup raw, skinless peanuts 1 1/2 cups water 2 Makrut lime leaves (optional) 1 tablespoon tamarind pulp* 3 tablespoons coconut palm sugar salt to taste sweet soy sauce to taste 1 Thai chili, sauteed, if desired Instructions Peanut Prep Heat oil in a large wok over medium heat. Add peanuts and cook until golden brown, 4 - 6 minutes, stirring continuously to avoid burning. Remove the golden-brown peanuts with slotted spoon, placing them on a paper towel-lined plate to cool. Discard any burnt peanuts. Grind cooled peanuts in a food processor or pulverize them with a mortar and pestle until the resemble coarse sand. To Make the Sauce In a saucepan, combine the water, lime leaves, tamarind, sugar, and salt. Bring to a boil, then simmer for 5 minutes, breaking up the tamarind pulp. Remove the lime leaves and tamarind chunks. Add ground peanuts, then simmer until the sauce is thick and creamy like gravy, 8 - 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot. Remove from heat, stir in sweet soy sauce and Thai Chili (if desired). Adjust seasonings for taste and acidity. To Serve Serve the peanut sauce with salad vegetables or as a dipping sauce for grilled kebabs, satay skewers, etc. Sauce can be refrigerated for up to one week. Reheat with a bit of water if too thick, either on the stove or in the microwave. Notes Recipe by Chef Rie Sims, Warung Rierie, San Diego, Calif. * can substitute 2 tablespoons freshly squeezed makrut lime juice if tamarind pulp in unavailable 0 FacebookTwitterPinterestEmail previous Peanut Butter Coconut Wings next Salsa Macha More Like This Peanut Butter Garlic Noodles Mole Miyan Geda Salsa Macha Peanut Butter Coconut Wings Peanut Crusted Fish Taiwanese Peanut Butter Noodles Peanut Sauce for Chicken Satay Thai Peanut Naan Pizzas Snapper in Peanut Tomato Broth with Coconut Rice