 Description:
The peanut sauce can be added to different dishes and be added with other herbs and spices to your liking. Serve it with grilled meat, Siomay Bandung or boiled vegetables.
I like to use beer nuts as they still have the thin skins and are fried.
This paste is very easy to prepare and is delicious. I used some shortcuts in making the paste.
Ingredients:
250 g salted beer nuts, Nobys - tambahan: aka kacang goreng asin yg masih ada kulit arinya
30 g fried shallots
1.5 tsp garlic powder
1.5 tsp sugar
1 tsp salt
75 g sambal oelek, Yeo's
0.75 cup sweet soy sauce, Bango
1-2 tsp white vinegar or tamarind water
1 cup water
2 kaffir lime leaves
Directions:
1. Grind peanuts, shallots and garlic in a food processor at low speed until quite fine (thick).
2. Add chilli and soy sauce, grind further until form a ball. You may need to scrape the peanut paste every now and then.
3. Put the peanut paste in a pot, add vinegar, water and lime leaves. Stir to form emulsion. Cook over low heat until oil separates from the emulsion. Stir often to prevent burning at the bottom of the pot.
4. To serve, take some spiced peanut paste and thin it with some hot water. Adjust the viscosity to your preference. Add some more sweet soy sauce and some lime juice or add more seasoning if necessary.
Storage:
1. Keep in the fridge and cover the surface with athin layer of peanut oil or other mild flavour oil
2. Otherwise, divide into portions (about 125g per pack) and freeze them.
Note:
1. If you don't like heat from chilli, reduce the amount of chilli paste or omit all together. However, you need to adjust the taste by adding some salt and sugar. Add a little bit of paprika powder to give the rich reddish colour.
2. The beer nuts have been fried and still have the thin skin and these give deep brown colour.
3. You can also grind half or all of the paste in the blender (but need to add some water to liquify the paste) to make finer sauce. I like peanut sauce that still has some peanut bits.
4. Other alternatives to beer nuts are roasted/fried cashew nuts, roasted peanuts and peanut butter. You can also mixed peanuts and cashew nuts.
5. Other herbs and spices that you might want to try:
- Curry powder and coconut milk
- Tamarind water and palm sugar
- Dry fried shrimp paste, curry powder and coconut milk
- Dry fried shrimp paste 
 | Reg....beernuts itu apa? kacang yg biasa dimakan sambil ngebir ya ha...ha..ha... |
 | sambel oeleknya yang udah jadi kah ? hihii......jadi pengen ikutan bikin |
 | Iya beer nuts itu contohnya apa ? |
 | betul... betul... di bungkusnya ditulisnya begitu. sebetulnya sih kacang goreng yg dikasih garem heheheh |
| yoi... kayaknya tu sambal oelek emang top deh buat short cut beberapa step. kadang lebih murah beli sambal oelek botolan daripada beli cabe kiloan di sini. apalagi kalo lagi gak musim, waduh mahalnya minta ampun. |
| kacang goreng yg dikasih garam :D |
 | Reg, gw suka pk garlic peanuts siap pake atau kacang mede siap pake juga :)
btw soal cabe gw suka beli frozen jatuh lbh murah :)))
sambal oelek kdng rasanya aneh aja, cuman kl males kambuh mahh tancap aja bikin balado, bumbu bali pk sambal oelek |
| wajanpanci wrote on Dec 29, '07, edited on Dec 29, '07 biasanya aku pake yg roasted peanut, cuma rasanya gak sesip yg kacang goreng heheh
kayaknya di sini, si cabe gak dijual bekuan gitu. well, gw belum pernah nemu sih yg dibekukan. kalo sambal oelek, emang mesti lihat2 merknya dulu. yg merk yeo's lumayan koq, rasanya standarnya cabe rebus giling. aku pernah nyoba merk lain, rasanya ya begitu, rada2 aneh. |
| disini sambal oelek merk yeos belum pernah liat, disini kebanyakan merk buatan US, yang satu produsen sama sambal sriracha. Kapan2 gw cari merk yeo's Reg. Thanks |
| merk yeo's kalo gak salah buatan sgp atau malaysia. jangan2 tu sambal oeleknya disamain sama si sriracha lagi heheh |
| yeo's buatan Msia, Reg. Gw pake yeo's buat tauco pedas yg buat masakan szechuan |
| heheh soalnya ada jg yg buatan sgp dan m'sia sih merk2 dari daerah itu. ampe udah nggak ngikutin lagi. yg penting rasa masih enak :D |
 | iyeee..untung ada yeo's di Goa....siipp deh
|
 | waktu i di singapore, si sri ternyata kalo masak2 cabenya pake cake kering. waktu itu I pernah beli cabe kering dalam jumlah banyak di sheng siong (supermarket murah di sgp). dipilihi dulu, lalu simpan di kulkas. kalo beli cabe segar mahal. |
| tidak banyak beda. orang tadinya I tidak tahu, kirain dia pake cabe segar, ada masakan pake cabe, padahal I tidak beli cabe. terus dia bilang pake cabe kering. mungkin kalo untuk tumis/oseng2 ok. kalo untuk balado, kurang merahnya kali. |
| ooo kirain rada beda rasanya. mesti direndem dulu ya biar ngembang? |
| iya, direndam, tapi biasanya nggak lama, 10-15 menit kali, atau mungkin kering2 dipake. cabe kering direndam cuma jadi lunak, nggak ngembang.
cabe segar kayaknya bisa dibekukan sendiri. dicuci dulu, potong2, lalu diporsi2 gundukan2 di loyang. kalo dah beku, congkel, lalu simpan di plastik. ini sih cuma nebak, belum pernah soalnya. entah kalo other multipliers pernah bekukan cabe seperti ini... |
| utk cabe seger, biasanya i langsung taruh di plastik aja, gelondongan gitu. langsung disimpen di freezer. ok2 aja tuh. cepet thawingnya jg. motongnya lebih gampang kalo belum fully thawed. |
|  Reg, gw suka pk garlic peanuts siap pake atau kacang mede siap pake juga :)
btw soal cabe gw suka beli frozen jatuh lbh murah :)))
sambal oelek kdng rasanya aneh aja, cuman kl males kambuh mahh tancap aja bikin balado, bumbu bali pk sambal oelek  iya mendingan pake cabe seger, sambel oelek itu aneh rasanya..... |
| tergantung merknya sih :D dulu pernah beli tapi lupa merknya, rasanya asem...
cabe di sini suka mahal banget sih... |
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