Sambal kacang or peanut sauce is a very popular sauce served with all kinds of satay in Malaysia, Singapore and Indonesia.
Today’s inspirational recipe from Lavender and Lime ♥ Peanut Sauce ♥ #LavenderAndLime Click To Tweet
I have an addiction to reality TV. This started off with Survivor and has moved on to Top Chef, MasterChef, Iron Chef, Chopped and The Restaurant. I love watching the challenges and the different ingredients the chefs are given to use. When Masterchef Australia was aired Dave and I were glued to our seats, getting to know the people and the judges. The show was so popular in South Africa that we did not have to wait too long for season two. I think that everyone watching was convinced that the finals would be decided between Marion and Jonathan. When I met Jonathan we were about halfway through the show – which had ended 6 months before – and I asked him not to tell me who had won. This meant staying off his webpage and twitter profile so that the ending would be a surprise. I did however know that he had met Jamie Oliver. It was a surprise when he went out, but the biggest surprise came when Marion went out over a ‘satay’ sauce. This is her heritage and forte and after watching this episode I decided to make a ‘satay’ sauce.
I turned to my Curry recipe book and could not find satay sauce in the index . I did however find peanut sauce and turned to read why this is called Sambal Kacang. Sambal kacang is a very popular sauce served with all kinds of satay in Malaysia, Singapore and Indonesia. It is also the sauce for various cooked vegetable salads called gado-gado, which are claimed by Indonesians and Malaysians as among their national dishes.
So, it is the sauce that goes with satay, and not a satay sauce. Either way I wanted to make this but my obstacle was finding shrimp paste! Even though it was an optional ingredient, I wanted to include it. I could not find it at any shop in Somerset West – the largest city in the Helderberg Basin so I drove to Green Point – 65km away to get some from Giovanni’s. This Italian delicatessen is a treasure trove of fantastic ingredients. If you are ever in the area do drop in for an espresso, and to get some lovely deli ingredients to take home with you.
Peanut Sauce | Sambal Kacang
- 120 mls canola oil
- 225 g raw peanuts
- 2 cloves garlic, chopped
- 4 shallots, chopped
- 1 thin slice shrimp paste
- salt to taste
- 2.5 mls chilli powder
- 2.5 mls fructose
- 15 mls dark soy sauce
- 30 mls lemon juice
- heat the oil in a wok and fry the peanuts over a moderate heat for 4 minutes, stirring frequently
- with a slotted spoon transfer them to a colander lined with kitchen paper
- leave them to cool and then grind them in a spice blender to make a fine powder
- remove and set aside
- pour off all but one tablespoon of the oil from the wok
- put the garlic, shallots, shrimp paste and a little salt into a blender and blend to make a smooth paste
- heat the oil in the wok and then add the paste and fry for 1 minute
- add the chilli powder, fructose, soy sauce and 600mls water and bring to the boil
- add the ground peanuts and stir to mix
- lower the heat and leave the sauce to simmer, stirring occasionally, until the sauce has reduced to the thickness you want
- add the lemon juice and add more salt if needed
thaw completely before reheating and add water if it needs thinning out
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37 thoughts on “Peanut Sauce | Sambal Kacang”
Lovely – only ever seem to order this in restaurants when I am out (in London) and have never thought to make it. It looks pretty straightforward and I bet it tasted amazing!
it is great and I have a recipe I will share with you in our winter, that uses the sauce in an unusual way 🙂
I too am addicted to reality TV and Master Chef is certainly big here in Australia! I really like the sound of your peanut sauce!
Thanks Anna, and I cannot wait for season three 🙂
Sambals are so good. We had a very good Malay shop in Wimbledon, when we lived in England, which sold the most delicious and sometimes fiery sambals.
Sadly, we do not get many specialty shops here 🙂
It’s fabulous that you get MC Australia there. I had heard it was quite popular but I’m always chuffed when our stuff makes it overseas! 😛
It was so popular here that we have even had Jonathan and Alvin come out to SA for cooking workshops 🙂
This sounds wonderful. I made a peanut sauce the other day and it wasn’t flavorful enough. I’ll have to try yours.
please let me know if you do 🙂
I love seeing the chefs going against each other on TV. They have such creative ideas when faced with unusual ingredients and such a short time frame to work their wonders. Nice to know that your sambal sauce can be frozen.I would never have thought of that. I will be using your recipe soon.
I freeze a lot of things as most recipes make more sauce than we will ever use in one sitting 🙂
I like your version of the smbal/peanut sauce. I was taught how to make it in Thailand, and I really must dig the recipe out and make both yours and mine. Thanks for the reminder!
I am looking forward to reading your recipe – it is nice to have a comparison 🙂
This sounds really good, Tandy. I love Malaysian food. My dad, brought up in Indonesia, often used to make peanut sauce. 😉
what a lovely place to have grown up 🙂
I love a good peanut sauce and this looks fantastic! I think it would be delicious over anything… but my family would love this over grilled chicken.
what a great idea! thank you, I will try that 🙂
I Love watching Restaurant Impossible. It’s just wonderful, and like you, I love to see how they overcome any problem with a solution. And this peanut sauce looks delish! I love peanut sauce, but don’t know why I’ve never made it before. Thanks for this recipe 🙂
I have seen the show on the TV guide but never watched it, I will do so – thanks 🙂
This looks delicious! I wonder if I’m ambitious enough to give it a go…
It really was not difficult 🙂
My favourite cooking reality must surely be Masterchef Oz, I really miss it. That said I’m holding thumbs our local version will be good as well. Saw your apple stuff for Woolies, very nice 🙂
thanks Ruth – I have a few more of the recipes to showcase here that Woolies did not use. I too am hoping the SA version will be good 🙂
One of my favourite things, Tandy! Thanks for the recipe.
my pleasure Celia 🙂
Interesting. Your dedication to tracking down shrimp paste is to be admired! I make peanut sauce with fish sauce and orange juice but I’m going to have to try shrimp paste. I bet that gives more depth of flavor. I like my recipe but it’s not quite there, the shrimp paste might just take it to the right place!
the shrimp paste makes quite a difference! I don’t mind travelling to find ingredients if they are worth having for other recipes as well 🙂