Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, indonesian peanut sauce (bumbu pecel) with peanut butter. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Indonesian Peanut sauce (Bumbu pecel) with peanut butter is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Indonesian Peanut sauce (Bumbu pecel) with peanut butter is something which I’ve loved my entire life. They’re nice and they look fantastic.
Huge Range of Flavour: Toasted Marshmallow, White Chocolate, Peanut Butter, Bubblegum. Largest range of bird seed & seed mixes: no grow, no mess & more. This should just make a paste. Add kecap manis and shallot fried, and let it simmer till oil appears from the peanut sauce.
To begin with this recipe, we must first prepare a few ingredients. You can have indonesian peanut sauce (bumbu pecel) with peanut butter using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Indonesian Peanut sauce (Bumbu pecel) with peanut butter:
- Prepare 500 gr Palm/coconut or brown sugar
- Make ready 150 gr Red chilies, cut big slices
- Take 10 pieces bird chilies (optional)
- Get 10 garlics
- Make ready 5 shallot sliced and fried (I buy a jar in asian supermarket)
- Make ready 2 tsp kencur powder (a type of galangal)
- Get 2 tsp Galangal paste
- Prepare 7 kafir lime leaves (do not used the stem, and sliced the leaves)
- Make ready 3 tsp tamarind paste
- Prepare 4 tbs Kecap manis / sweet soya sauce
- Prepare 250 ml water
- Get Oil
In Indonesia, a good peanut sauce recipe always starts with pan-frying the peanut with a little oil (my mom calls this method - di sangrai). I bypass this technique and resort to freshly ground unsalted, unsweetened peanut from a couple of specialty stores such as Wholefood and Bristol Farm. Indonesian peanut sauce is very sophisticated - a balance of sweet, spicy and sour that is much different from the "warm peanut butter" that you will be served in many countries. Mix peanut butter, chilli paste, sweet soy sauce, sugar, crushed garlic and water in a saucepan over low heat, stirring with a whisk until just smooth.
Steps 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
Indonesian peanut sauce is very sophisticated - a balance of sweet, spicy and sour that is much different from the "warm peanut butter" that you will be served in many countries. Mix peanut butter, chilli paste, sweet soy sauce, sugar, crushed garlic and water in a saucepan over low heat, stirring with a whisk until just smooth. 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.
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