Peanut Sauce I

indonesian style peanut sauce or bumbu kacang suitable for multipurpose dip and sauce

5 from 4 votes

Simple and versatile Indonesian-style Peanut Sauce made from scratch with the most basic ingredients. It is nutty, sweet, a little bit tangy, and spicy. Perfect for multipurpose sauce for dipping and salad dressing.

Author: Taste of Nusa

Course: Condiment

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings: cups

Prep Time:5

Cook Time:15

Total Time:20

Ingredients

1 1/4 cups (200 gr) raw peanuts
3 bird's eye chilis, optional
8 curly red chilis
4 cloves garlic
2 cups (500 ml) water, or more
1/4 cup (50 gr) granulated sugar
1 tbsp salt
2 tbsp white vinegar
Oil, for frying

Instructions

Fry peanuts – Add a thin layer of oil to a medium frying pan. Heat on low-medium heat. Once the oil is hot, add peanuts and fry until golden brown. Remove the peanuts from the oil and cool slightly.
Fry spices – Add bird's eye chilis, curly red chilis, and garlic into the oil. Fry until the ingredients are wilted and soft. Remove from oil and cool slightly.
Blend – In a spice grinder or food processor, blend fried peanuts, chilis, and garlic with a little bit of water until smooth.
Cook – In a medium saucepan, add the blended peanut mixture and the remaining water. You may add more water if you prefer a thinner sauce. Heat on medium heat until it starts simmering while stirring occasionally.
Add seasonings – Add granulated sugar, salt, and white vinegar. Mix and cook until the sauce boils. Turn off the heat.
Cool the peanut sauce completely before using it.

Nutrition