Kacang Saus (Peanut Sauce)

Cooking with Bon Appétit: Appetizers, 1982

20 minutes — 2 cups

Ingredients

1 1⁄2	cup	salted spanish peanuts with skins (not dry roasted – or peanut butter)
1	tablespoon	peanut oil
1⁄4	cup	chopped onion
4	clove	garlic (minced)
1 1⁄2	cup	coconut milk
2	teaspoon	sambal oelek (or to taste)
1	teaspoon	ground ginger
1⁄4	teaspoon	ground cumin
3	tablespoon	lemon juice
5	tablespoon	kecap manis (indonesian soy sauce) [1]

Instructions

Place peanuts in processor or blender and mix to paste or butter, stopping to scrape down sides as necessary.

Heat oil in small saucepan. Add onion and garlic and sauté about 1 minute. Stirring constantly, add coconut milk, sambal oelek, Ginger, cumin, lemon juice and soy sauce or Kecap Manis [2] and bring to boil. Whisk in peanut butter and cook, stirring constantly, until sauce is thickened, about 3 to 5 minutes.

Notes

Sambal is a crushed chili paste, and can be found in Asian or Indonesian markets usually.