Bumbu Kacang (Peanut Sauce) is more commonly known as “Peanut Sauce”. It goes with everything, from rice to spring rolls, satay to vegetables. It is the definitive part of GadÅ-GadÅ (without it, it’s just vegetables!). I like to add Terasi to mine for that extra flavour hit but it’s still good without it.
If you don’t have Terasi or Tamarind pulp, you can omit them, but I highly recommend you add them if you can! The chilli goes without saying, it needs to be in there 😉
INGREDIENTS:
- 1 cup crunchy peanut butter
- 2 garlic cloves, crushed
- 1 tablespoon ketjap manis (sweet soy sauce)
- 1-2 teaspoons of Tamarind pulp
- 1 teaspoon fresh chilli, minced (seeds removed)
- 1 small onion, grated (or minced as small as possible)
- 1 teaspoon Terasi
- 1 cup coconut milk (or water)
- Salt to taste
- 1 tablespoon oil
METHOD:
- Heat up your oil in a saucepan over a low heat and fry the onion, garlic, chilli and Terasi until the onion is soft.
- Add the peanut butter and mix well, making sure it doesn’t burn or stick to the bottom.
- Add the ketjap manis, tamarind and salt. Stir well.
- Add the coconut milk (or water) and bring it to a quick boil.
- It should be a dunking sauce, so it shouldn’t be too thick. If it is too thick, add a little water. If it is too runny, cook it a little longer.
I would definitely taste it before serving. Sometimes you may need to add a little more ketjap to get the right flavour. The chilli should add some heat but not intense spice.