Kacang Saus (Peanut Sauce)

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20 minutes 2 cups Print RecipeEmail Recipe


1 1⁄2cupsalted spanish peanuts with skins (not dry roasted – or peanut butter)
1tablespoonpeanut oil
1⁄4cupchopped onion
4clovegarlic (minced)
1 1⁄2cupcoconut milk
2teaspoonsambal oelek (or to taste)
1teaspoonground ginger
1⁄4teaspoonground cumin
3tablespoonlemon juice
5tablespoonkecap manis (indonesian soy sauce)


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 and bring to boil. Whisk in peanut butter and cook, stirring constantly, until sauce is thickened, about 3 to 5 minutes.


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

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