Best Saus Kacang Indonesian Peanut Sauce Recipes

Indonesian Peanut Sauce image

Provided by brianl

Categories Sauces

Time 40m

Yield 5 cups

Number Of Ingredients 9

1 cup chunky peanut butter
3 cloves garlic, chopped
2 -5 hot chili peppers, chopped
2 inches fresh gingerroot, peeled and chopped
3 tablespoons brown sugar
4 cups unsweetened coconut milk
2 -3 tablespoons soy sauce, to taste
1 tablespoon molasses
2 teaspoons fresh lime juice, to taste

Steps:

Puree peanut butter, garlic, chille peppers, ginger root, and brown sugar in food processor.
Transfer mixture to heavy saucepan.
Stir in coconut milk, soy sauce and molasses.
Gently simmer, uncovered, until sauce is thick and full flavored, about 30 minutes, stirring often.
Let sauce cool to room temperature.
Correct seasoning, adding soy sauce or lime juice to taste.

The Best Indonesian Peanut Sauce image

Provided by Quistis145

Categories Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons peanut oil
1 large shallot, minced (1/4 cup, you can also use red onion)
1 garlic clove, minced
3/4 teaspoon red pepper flakes (or to taste)
1/2 cup creamy peanut butter
1/2 cup light coconut milk
1 tablespoon low sodium soy sauce
2 teaspoons dark brown sugar
2 teaspoons fresh lime juice
1/2 cup water

Steps:

Heat Oil in saucepan over medium-low heat.
Saute shallot in oil 2 minutes, or until beginning to soften.
Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
Simmer about 5 minutes.
stir in lime juice.
This can be served hot or at room temperature.
Enjoy!

Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 2.5, Sodium 200.3, Carbohydrate 7, Fiber 1.4, Sugar 3.6, Protein 5.7

Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) image

Provided by Patricia Tanumihardja

Yield 4-6 servings

Number Of Ingredients 11

8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
Vegetable chips or straws, for garnish
Fried shallots, for garnish

Steps:

Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!