Indonesian Peanut Sauce (Sambal Kacang)

My dad tells me I ate peanut butter sandwiches exclusively until I was five. Though my palate has been conditioned for the stuff, I think you'll like this peanut sauce too! We typically put it on our chicken sate or Gado Gado. (Gado Gado is an Indonesian salad with many, many variations. Ours usually included big chunks of cucumber, tomato, sliced hard-boiled eggs, shredded cabbage, and limes).

You can include noodles in the salad too, or put the sauce on just noodles. Here's the recipe we've been using (you can also use regular peanut butter and coconut milk, of course):

Ingredients

0.5 cup reduced fat peanut butter 1.5 cloves garlic, chopped 1-2 hot chili peppers, chopped 1 inch fresh ginger root, peeled and chopped 4.5 teaspoons palm sugar 2 cups light coconut milk 2 tablespoons kecip manis (sweet soy sauce) 1 teaspoon fresh lime juice

Directions

Makes 2.5 cups. Serving size: 2 tbs

1. Puree peanut butter, garlic, chili peppers, and ginger root in food processor. (You may skip this step if you are using already minced ginger and garlic from a jar).

2. Transfer mixture to saucepan.

3. Stir in coconut milk and kecip manis.

4. Gently simmer, uncovered, for 30 minutes or more, stirring often.

5. Let sauce cool. Correct seasoning, adding kecip manis or lime juice to taste.


Number of Servings: 20

Nutritional Info

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 61.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 112.8 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 0.7 g
• Protein: 2.1 g