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Indonesian Peanut sauce (Bumbu pecel) with peanut butter

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We hope you got benefit from reading it, now let's go back to indonesian peanut sauce (bumbu pecel) with peanut butter recipe. You can cook indonesian peanut sauce (bumbu pecel) with peanut butter using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Indonesian Peanut sauce (Bumbu pecel) with peanut butter:

Use 500 gr of Palm/coconut or brown sugar.
Prepare 150 gr of Red chilies, cut big slices.
Provide 10 pieces of bird chilies (optional).
Get 10 of garlics.
Get 5 of shallot sliced and fried (I buy a jar in asian supermarket).
Use 2 tsp of kencur powder (a type of galangal).
Prepare 2 tsp of Galangal paste.
Prepare 7 of kafir lime leaves (do not used the stem, and sliced the leaves).
You need 3 tsp of tamarind paste.
Use 4 tbs of Kecap manis / sweet soya sauce.
You need 250 ml of water.
Take of Oil.

Instructions to make Indonesian Peanut sauce (Bumbu pecel) with peanut butter:

Slices and Blend chilies, and garlic in blender (without water till smooth).
Heat the pan with oil, put step 1 and galangal, kencur, kafir limes, stir fry till fragrant.
Put the peanut butter, mix well, add the tamarind paste, salt and water. This should just make a paste..
Add kecap manis and shallot fried, and let it simmer till oil appears from the peanut sauce..
:eave it cool, taste it. when it's cold, you can batch it into plastic and freeze them..
To use right away, add hot water to make a paste.

Add more water if you prefer a thinner peanut sauce. A Balinese recipe modified to use ingredients readily available in the West. In a food processor, blend the roasted peanuts until it becomes like peanut butter (or start from jarred peanut butter) Add the fried chilli and garlic, sugar, lime juice and zest kecap manis and blend until fully combined. Kecap Manis is a thick, sweet soy sauce and it's the secret ingredient. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin).

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