Bumbu Kacang
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
Make sure the skin is left on the peanut, too.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roasted
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
Make sure the skin is left on the peanut, too.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roasted
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
Comments
Post a Comment