Peanut sauce, satay sauce ( saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried , widely used in Indonesian cuisine and many other dishes throughout the world.
Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay,
Ingredients
Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which
peanut butter can act as a substitute.
Other typical ingredients include
coconut milk,
soy sauce,
tamarind,
galangal,
garlic, and
(such as
coriander seed or
cumin).
Other possible ingredients are
,
sugar, fried
onion, and
lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it.
Regional
Indonesia
Peanuts were introduced from
the Americas by
Spanish people merchants into Indonesia in the 16th century. Peanuts thrived in the tropical environment of Southeast Asia. In Indonesian cuisine, they are found roasted and chopped in dishes and in marinades, and as dipping sauces.
Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such as satay,
In sauces, fried peanuts are often combined with gula jawa (palm sugar), garlic, shallot, ginger, tamarind juice, lemon juice, lemongrass, salt, Chili pepper, Black pepper, and kecap manis (sweet soy sauce). Combinations of these ingredients are ground together and mixed with coconut milk or water. Indonesian peanut sauce tends to be less sweet than its Thai cuisine adaptation.
The Netherlands
Peanut sauce reached the
Netherlands through its former colonization of South East Asia. Besides being used in certain traditional Indonesian and
Indo people dishes, it has found its way into a purely Dutch context as a condiment when it is eaten during, for instance, a (non-Asian style)
barbecue or with
French fries. A popular combination at Dutch
fast food outlets is French fries with
mayonnaise and peanut sauce (often with raw chopped
and with ketchup or Dutch currysauce), called a
patatje oorlog ().
Peanut sauce is also eaten with
baguette,
bread,
cucumber or
. It is also used as an ingredient in the deep-fried snack food called
satékroket, a
croquette made with a flour-
Thickening agent ragout based on Indonesian satay.
Other countries
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Malaysia cuisine includes peanut sauces similar to Indonesian cuisine. Javan, Minang, Bugis and other ethnic groups had immigrated from Dutch East Indies into the British-controlled Malay peninsular, Sarawak and Sabah before independence. Most have assimilated as Malays and enriched the Malay cuisine. Dishes such as the peanut sauce and rendang were modified to become Malaysianised versions similar yet different to the original Indonesian dishes.
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In Chinese cuisine, the Shacha sauce is often used in Teochew cuisine hot pot.
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In Hong Kong, among the many dishes using this sauce is satay beef noodles, very common for breakfast in cha chaan tengs.
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In South India, groundnut chutney (spicy peanut sauce) is served along with breakfast, such as idli and dosa. Variations include palli chutney (spiced whole peanut chutney) in Andhra Pradesh and kadalai chutney in Tamil Nadu.
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In the Philippines, peanut sauce is known as sarsa ng mani and is used as a dipping sauce for satay and for different varieties of lumpia, as well as the base for kare-kare.
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In Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as satay bee hoon.
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In Vietnam, it is called tương đậu phộng and is used in cuốn diếp. The Vietnamese variation also contains hoisin sauce.
See also
