Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Sambal Kecang: Peanut Satay Sauce [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Sambal kecang, also known as satay sauce, is a staple in Indonesian cuisine. This creamy, slightly spicy sauce is made by combining ground fried peanuts with shallots, garlic, and brown sugar. This pairs well with vegetable or tofu satay, Indonesian fried rice, and gado gado, an Indonesian vegetable dish. While you can find satay sauce in most stores, nothing beats homemade!

Sambal Kecang: Peanut Satay Sauce [Vegan, Gluten-Free]

Serves

About 1 1/4 cup

Ingredients

  • 1/3 cup, plus 2 3/4 tablespoons peanut oil
  • 1 1/2 cups raw peanuts (with skin)
  • 1 garlic cloves, chopped
  • 4 shallots, chopped
  • Salt, to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon soft brown sugar
  • 1 tablespoon dark soy sauce or tamari, to make it gluten-free
  • 1 3/4 cups, plus 2 1/2 tablespoons water
  • 1 tablespoon tamarind water or juice of 1 lemon

Preparation

  1. In a wok, heat oil and stir-fry peanuts for 4-5 minutes. Remove peanuts with slotted spoon and set aside to cool.
  2. Once the peanuts have cooled, grind in a blender or coffee grinder. Discard the oil, reserving 1 tablespoon for cooking.
  3. In a mortar, crush garlic and shallots with a pinch of salt. Fry in reserved oil for 1 minute. Add remaining ingredients, except for tamarind water and peanuts, and bring to a boil. Add ground peanuts and simmer for 8-10 minutes, stirring occasionally, until sauce has thickened.
  4. Add tamarind water or lemon juice with a pinch of salt. Remove from heat.
  5. Once cool, keep in an airtight jar in the refrigerator for up to a week. When ready to use, reheat gently.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Flavorful food to inspire beginner vegan cooks.

Lace and Coco is a food blog dedicated to healthy and delicious homemade vegetarian cooking. I started this blog to help and inspire those who find it difficult to cook vegetarian food.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Simple Mashed Potato Waffles [Vegan]

Simple Mashed Potato Waffles [Vegan]

Thanksgiving Leftovers Tacos With Cranberry Salsa [Vegan, Gluten-Free]

Thanksgiving Tacos With Cranberry Salsa b

Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

Sweet Potato Alfredo Stuffed Shells 1

Swedish Meatballs With Lentils and Black Rice [Vegan]

Swedish Meatballs With Lentils and Black Rice

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Sambal Kecang: Peanut Satay Sauce [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX