Javanese Peanut Sauce
Dive into the irresistible flavors of Javanese Peanut Sauce, a rich and aromatic condiment that brings authentic Indonesian cuisine straight to your table. Made from toasted raw peanuts, fragrant shallots, garlic, and fiery red chilies, this sauce gets its signature sweetness from palm sugar and a tangy kick from tamarind paste. A touch of kecap manis (sweet soy sauce) adds a savory depth, while a silky texture is achieved by blending with water and simmering to perfection. Whether drizzled over grilled satay, paired with steamed vegetables, or served as a dipping sauce for spring rolls, this versatile recipe is a celebration of bold flavors and simple techniques. Ready in just 35 minutes, it’s the perfect homemade alternative to elevate your meals with Southeast Asian flair.
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Recipe Information
Ingredients
- 200 grams raw peanuts (unsalted)
- 4 pieces shallots
- 2 pieces garlic cloves
- 2 pieces red chilies
- 30 grams palm sugar (or brown sugar)
- 1 tablespoon tamarind paste
- 2 tablespoons soy sauce (preferably sweet soy sauce/kecap manis)
- 250 milliliters water
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
Instructions
Heat a skillet over medium heat and toast the peanuts for about 5 minutes until golden and fragrant, stirring frequently to avoid burning. Remove from heat, let cool, and set aside.
In the same skillet, heat 1 tablespoon of vegetable oil. Add the shallots, garlic, and red chilies, and sauté for 3-4 minutes until softened and fragrant. Remove from heat and let cool.
In a food processor or blender, combine the toasted peanuts, sautéed shallots, garlic, and chilies, along with the palm sugar, tamarind paste, and soy sauce. Blend until you achieve a coarse paste consistency.
In a saucepan, heat the remaining 1 tablespoon of vegetable oil over low heat. Add the peanut paste and cook for 2-3 minutes, stirring constantly to avoid sticking.
Gradually add the water to the saucepan while stirring, until the sauce reaches your desired thickness. You can add more water if necessary for a thinner consistency.
Season with salt and let the sauce cook for 5-7 minutes, stirring occasionally to prevent clumps or burning.
Once cooked, taste and adjust seasoning if needed. Let the sauce cool slightly before serving.
Enjoy with grilled satay, steamed vegetables, or as a dipping sauce for snacks like spring rolls.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 65.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
