Sambal Kacang/Peanut Chilly Sauce - An Indonesian Condiment

As per wiki,Sambal kacang, peanut sauce or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European (particularly Dutch) and Middle Eastern cuisine. It is also used in Filipino cuisine but very much rarely.

Peanut sauce goes well with chicken, meat and vegetables. It is often used to add flavour to grilled skewered meat such as satays,poured over vegetables as salad dressing such as in gado-gado,an Indonesian salad, or as dipping sauces for spring rolls.

The main ingredient is ground roasted peanuts, anyhow some may go even for peanut butter as a substitute. Several different recipes for making peanut sauces do exists, with a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed, cumin, etc.). Other possible ingredients are chili peppers, sugar, milk, fried onion, and lemon grass. The texture and consistency (thin or thick) of a peanut sauce corresponds to the amount of water being mixed in it. Some recipes create thin or watery peanut sauce, while others make thick or gloppy peanut sauce.

But my today's Sambal Kacang goes for basic recipe with easily available ingredients, this condiments tastes absolutely fabulous with anything. We enjoyed thoroughly this condiment with some raw vegetables eventhough this condiment makes an excellent accompaniment for grilled meats.Actually the original recipe went a paste like sauce, but i prepared mine as a bit thick paste instead of making a sauce. If you want a semi - liquid like sauce just add some more water while cooking the grounded peanut paste.

Recipe Souce: Daily Cooking Quest

1/2cup Raw peanuts
3no  Red bird eye chilies or Green chilly
1no Red cayenne chili or 1/4tsp cayenne chilly powder
2nos Garlic cloves
1tsp Salt
2tsp Sugar
1/4cup Water
1/2tsp Vinegar
Oil

Heat oil in a frying pan and sauté peanuts until toasted and fragrant, about 5 to 8 minutes, stir frequently to get peanuts evenly browned and keep aside.

Fry the red bird eye chilies, cayenne chili, and garlic until a nice fragrant comes from and keep aside.

Grind the cooked peanut, chili, and garlic into a bit coarse paste. Transfer to a pan.

Add salt, sugar, and water, stir to mix well. Cook until the peanut sauce starts boiling.

Turn off heat, finally add the vinegar, and  mix well.

Serve immediately or let cool, transfer to an air tightened jar, and store in a fridge.

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