A staple at Indonesian street celebrations, bumbu kacang combines crushed roasted peanuts with garlic, red pepper and kecap manis, thinned with coconut milk. Spicy and creamy, it is a classic accompaniment to grilled skewers.
Pulse the roasted peanuts in a food processor to make a coarse paste.
Cook the garlic and red pepper in the cooking oil for 2 minutes, until fragrant.
Add the peanut paste, coconut milk, kecap manis, lemon juice and water to the pan. Keep at a gentle boil over a low heat for 15 minutes, stirring constantly, until creamy.
Remove the sauce from the heat and serve warm or leave to cool. Thin with a few spoonfuls of hot water if needed.
Stir constantly as the sauce boils: it catches on the bottom very easily. Allergens: contains peanuts (nuts) and soy (kecap manis).
2 adet kırmızı biberi tohumlarıyla birlikte kullandım, arkadaşlarım için fazla acı oldu ve şişleri sosa batırırken herkes su istedi. Bir dahaki sefere tohumları ayıklayıp daha ılımlı bir sos yapacağım.
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