Bumbu Kacang Pedas (Chili Hot Peanut Sauce)
A spicy peanut sauce, much less sweet than typical South-East Asian peanut sauces, like Thai.
Servings: 8 servings
Equipment
- Mortar and Pestle, Food Processor, or Blender
- Wok
Ingredients
Base
- 1 lb peanuts dry roasted, ground (or use chunky peanut butter)
Sauce
- 1 lb shallots chopped
- 4 ea chilies chopped
- 4 cloves garlic crushed
- 1 pint coconut milk
Spice Blend
- 1 tsp coriander ground
- 1 tsp cumin ground
- ½ tsp turmeric ground
- ½ tsp kerrie djawa ground
- ¼ tsp galangal ground
- ¼ tsp sereh ground
- ¼ tsp laos ground
- 2 tbsp kecap manis
Instructions
- Grind peanuts into a chunky paste.
- Fry shallots until soft.Add chills and garlic, stir fry over medium for 1-2 minutes.Add peanuts, stir fry over medium for 1 minute.
- Add coconut milk, bring to gentle boil.Add spice blend.Reduce to low simmer.Cook until thick.
Notes
Based on a recipe from Indonesian Cookery by David Scott with Surya Winata : p. 90