Sambal Kacang (Peanut Sauce)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using raw peanuts, heat 150ml of oil to 160˚C in a deep saucepan over a high heat. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25-30 seconds.) Carefully lower the peanuts into the hot oil using a slotted spoon. Stirring continuously, as peanuts can easily burn, fry for 4-5 minutes until golden. Remove the peanuts from the pan with a slotted spoon and transfer to a tray lined with paper towels to absorb any excess oil.

Step 2

Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chillies and garlic and fry until softened, about 4 minutes.

Step 3

Place the fried peanuts or peanut butter in a small food processor with the cooked garlic and chillies, kecap manis, tamarind paste and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or more kecap manis as needed.