Peanut Satay Dip - Sambal Kacang
Indonesia is well known for its many dishes and sauces that feature peanuts. This
Peanut Satay Dip is used as an accompaniment to grilled meats on skewers (satay) as
well as on several types of salads. The recipe is quite simple but requires a little more
time compared to other Indonesian sauces. This sauce will keep for months when
stored in an airtight container in the refrigerator.
MAKES 1 ½ CUPS (375 ML)
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10-20 MINUTES DEPENDING ON HEATING CAPACITY OF THE STOVE
¼ cup (50 g) peanuts, unsalted and raw
6 cloves garlic
1 stalk lemongrass, inner part of thick bottom third, peeled and minced
2 tablespoons oil
2 cups (500 ml) coconut milk
¼ teaspoon cayenne pepper
½ teaspoon salt
1½ teaspoons sugar
1 Dry roast the peanuts over high heat in a small wok or skillet, shaking the nuts
around every few minutes. The peanuts should be a rich, dark brown color when done.
This process will take anywhere from 5 to 15 minutes depending on the heating
capacity of the stove.
2 Using a mortar and pestle or a food processor, grind the roasted peanuts, garlic
cloves, and lemongrass until it’s very smooth. Return the paste to the hot wok or
skillet with the 2 tablespoons of oil and sauté for 2 to 3 minutes over medium high heat
until fragrant and golden.
3 Add the coconut milk, cayenne pepper, salt, and sugar, stirring until thoroughly
mixed. Allow the mixture to come to a vigorous simmer then remove from the heat.
Allow the peanut sauce to cool.
Sweet Soy Dip