practical, how making recipe Homemade Spicy Peanut Sauce Indonesian Sambel Kacang with 7 ingredients and 6 stages of easy cooking, which is easy simple.
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Good Evening all, at this time you can present recipe Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang) with 7 ingredients and 6 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 7 ingredients and 6 stages of easy cooking Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang).
Ingredients all Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang)
Prepare 250 : roasted peanut (I roasted by myself) you can either fried it.
Needed : Thai chilies (depending how spicy you want).
Needed : 1-2 tbsp coconut sugar or brown sugar (less or more).
Needed : 3 cloves garlic.
Needed 1 cup : water or more.
Needed : 3-5 lime kafir leave.
Needed 2-3 tbsp : tamarind juice.
If all raw materials Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Homemade Spicy Peanut Sauce (Indonesian Sambel Kacang)
Put the roasted peanut, garlic, 2 lime kafir leave, tamarind juice, and water into a blender..
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..
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..
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.
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!.
HappyCooking ❤️.
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