Why use raw peanuts with skin for this Sambal Kecang?

Using raw peanuts with their skin, stir-fried in oil, contributes to a deeper flavor and more authentic texture for the sauce once ground.

How can I ensure this Sambal Kecang is gluten-free?

To make this recipe gluten-free, use tamari instead of dark soy sauce, as specified in the ingredients list.

Can I use lemon juice instead of tamarind water?

Yes, the recipe provides the option to use the juice of 1 lemon as an alternative to tamarind water for the tangy element.

What is the best way to store and reheat leftover Sambal Kecang?

Once cool, store the sauce in an airtight jar in the refrigerator for up to a week. Reheat gently when ready to use.

How do I know when the sauce has thickened enough?

The sauce is ready when it has simmered for 8-10 minutes, stirring occasionally, and visibly thickens to your desired consistency.

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

Name: Sambal Kecang: Peanut Satay Sauce [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 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

AM By: Alenoosh Matakupan

Author Bio

Lace and Coco is a food blog dedicated to healthy and delicious homemade vegetarian cooking.... Read More

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A bowl of thick, creamy Sambal Kecang (peanut satay sauce) garnished with chopped peanuts and a sprig of cilantro, ready to be served with skewers.

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Discover more recipes with these ingredients

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

About 1 1/4 cup

Dairy Free

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... Read More

Ingredients You Need for Sambal Kecang: Peanut Satay Sauce [Vegan, Gluten-Free]

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

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

In a wok, heat oil and stir-fry peanuts for 4-5 minutes. Remove peanuts with slotted spoon and set aside to cool.
Once the peanuts have cooled, grind in a blender or coffee grinder. Discard the oil, reserving 1 tablespoon for cooking.
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.
Add tamarind water or lemon juice with a pinch of salt. Remove from heat.
Once cool, keep in an airtight jar in the refrigerator for up to a week. When ready to use, reheat gently.