Bumbu kacang, the essential companion of Indonesian street-side gatherings, is made by grinding roasted peanuts with garlic, chili and kecap manis, then thinning the paste with coconut milk. Spicy and creamy, it is the classic partner for grilled skewers.
Blend the roasted peanuts in a food processor until you get a coarse paste.
Cook the garlic and chili in the oil for 2 minutes until fragrant.
Add the peanut paste, coconut milk, kecap manis, lime juice and water to the pan, then simmer over low heat for 15 minutes, stirring constantly, until creamy.
Remove from the heat and serve warm or cooled, thinning with a few extra tablespoons of hot water if needed.
Stir the sauce constantly while it simmers, as it catches on the bottom easily. Allergens: contains peanuts (tree nuts) and soy (kecap manis).
Making the sauce a day ahead and chilling it lets the flavours meld further; just thin it with a few tablespoons of hot water before serving.
Admin DadaGastro · verified in test kitchen2 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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