A very exotic name for a very easy to prepare sauce.Pronounced kachang, Sambal Kacang is of Indonesian origin.Simple and quick to make, this peanut sauce can be used as either a sauce or a dip. Try it hot on french fries, warm on salad or cold as a dip for grissini or vegetable sticks.
- 1 jar Peanut Butter (Crunchy or Smooth according to taste)
- 1 jar water or vegetable stock
- 2 Tablespoons Dark Soy Sauce
- 1-2 teaspoons Sambal Oelek (crushed red chillis)
- Sea Salt
- Scrape the contents of the peanut butter jar into a small saucepan.
- Add water or vegetable stock to the jar so it is around ⅓ full. Replace the lid and shake well. This gets more of the peanut butter out and makes the jar easier to clean for the recycling.
- Fill the jar with water or vegetable stock then pour into the pan with the peanut butter.
- Add the soy sauce and sambal oelek plus a little sea salt if needed.
- Mix well then bring to the boil over a medium heat. Reduce the heat and simmer for a few minutes so it thickens a little.Longer gives a thicker sambal kacang if that is your preference.
- Almost ready to serve. The choice now is whether it should be hot, warm or cold. Serve hot with Patat (french fries or chips), warm on an Indonesian salad like Gado Gado or cold as a party dip.
- As a cold dip, Sambal Kacang can easily be made in a food blender. Reduce the water to about ¾ of the jar size then simply blend all together.
- Add in the juice of a squeezed lime.
- Lemongrass is another good addition. Use a teaspoonful or so according to taste.
- Some fresh ginger, peeled and finely chopped will add another flavour to this Sambal