How to Make Perfect Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang)

Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang).

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, homemade spicy peanut sauce (indonesian sambel kacang). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang) is one of the most popular of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang) is something that I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have homemade spicy peanut sauce (indonesian sambel kacang) using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang):

1. {Take 250 of roasted peanut (I roasted by myself) you can either fried it.
2. {Get of Thai chilies (depending how spicy you want).
3. {Take of 1-2 tbsp coconut sugar or brown sugar (less or more).
4. {Take of 3 cloves garlic.
5. {Prepare 1 cup of water or more.
6. {Prepare of 3-5 lime kafir leave.
7. {Prepare 2-3 tbsp of tamarind juice.

Instructions to make Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang):

1. Put the roasted peanut, garlic, 2 lime kafir leave, tamarind juice, and water into a blender..
2. Blend them until smooth or into paste. Transfer to the cooking pan, add some water if need it (the consistency is not too thick or too watery). Also add the rest of lime kafir leaves..
3. Add coconut sugar and cook the mixture in a low heat until the oil comes out from the mixture paste. Keep stirring to avoid getting burn. Taste it before turn off the heat..
4. Transfer to a airtight container, and the peanut sauce is ready to use anytime you need it. Keep it in the refrigerator after completely cool, and also you can freeze it as a stock.
5. Usually I separated mine into 2 containers. Small container for refrigerator usually I finish it in a week. The big container to freeze it. Then I just defrost it whenever I need it. Enjoy!.
6. HappyCooking ❤️.

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