• You can eat gado-gado on its own, but it's also a great side dish. The peanut sauce will last for up to 5 days, but once tossed, it's best eaten the same day. (Louise Hagger)Source: Louise Hagger

The biggest difference between peanut sauces is that some are made with peanut butter and others are made from scratch with raw peanuts, fried in oil.

Serves
2

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 4.6 (7 votes)
Yum

I have asked many Indonesians why so many of their recipes use peanut butter if the authentic way is better. "For Westerners!" they all answered. My Australian mother loves to make a quick peanut butter satay sauce, so I do feel an affinity for the Western way, but it really is worth the extra effort to deep-fry the peanuts, as this sauce has a nuttier flavour and darker colour. 

 

Ingredients

  • 75 g unsalted, raw peanuts, preferably with their skin on (or 75g unsweetened, unsalted smooth peanut butter)
  • 2 long red chillies, deseeded and very finely chopped
  • 1 garlic clove, peeled and crushed
  • 4 tsp kecap manis, or more to taste
  • 2 tsp tamarind paste (or 2 tsp lime juice mixed with 2 tsp brown sugar)
  • Large pinch of sea salt
  • Sunflower oil, for frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. If using raw peanuts, heat 150ml oil to 160°C in a deep saucepan over a high heat. If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25–30 seconds.
  2. Carefully lower the peanuts into the hot oil using a slotted spoon. Stirring continuously, as peanuts can easily burn, fry for 4–5 minutes until golden. Remove the peanuts from the pan with a slotted spoon and transfer to a tray lined with paper towels to absorb any excess oil.
  3. Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chillies and garlic and fry until softened, about 4 minutes.
  4. Place the fried peanuts or peanut butter in a small food processor with the cooked garlic and chillies, kecap manis, tamarind paste and salt.
  5. Pulse briefly, then add a splash of water to loosen the sauce and pulse again.
  6. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency.
  7. Season with salt or more kecap manis as needed.

Note

  • Peanut sauce is great drizzled over salads, on burgers or any grilled meat, or served with satay skewers or vegetables. It will last for up to 4 days in the fridge or up to 3 months in the freezer.

Recipe extracted from Coconut & Sambal: Recipes from My Indonesian Kitchen (Bloomsbury Publishing).