Best 5 Saus Kacang Tanah Javanese Peanut Sauce Recipes

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If you're looking for an authentic culinary experience, Javanese peanut sauce, often referred to as "saus kacang tanah," is a recipe that should not be overlooked. This tantalizing sauce is greatly admired for its rich and nutty flavors, which are derived from the careful roasting and grinding of high-quality peanuts. Originating from the vibrant island of Java in Indonesia, saus kacang tanah forms an integral part of various Javanese dishes and is regarded as a cornerstone of Javanese cuisine.

Here are our top 5 tried and tested recipes!

SAUS KACANG (INDONESIAN PEANUT SAUCE)



Saus Kacang (Indonesian Peanut Sauce) image

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.

Provided by Patricia Tanumihardja

Categories     Peanut     Sauce     Vegetarian     Vegan     Wheat/Gluten-Free     Soy Free     Dip     Condiment/Spread

Yield 1 cup

Number Of Ingredients 9

2 tablespoons vegetable oil (or just enough to coat the peanuts)
1 cup plus 2 tablespoons (200 g) raw skinless peanuts
1 ½ cups (375 ml) water
2 makrut lime leaves (optional)
1 tablespoon seedless wet tamarind pulp, or 2 tablespoons freshly squeezed lime juice
3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
2 teaspoons fine sea salt
1 teaspoon sambal oelek chili paste
1 to 2 Thai chiles, chopped (optional)

Steps:

  • Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
  • Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
  • When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
  • Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
  • Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
  • Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
  • Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

  • In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

KATJANG SAUCE (SPICY PEANUT SAUCE)



Katjang Sauce (Spicy Peanut Sauce) image

Make and share this Katjang Sauce (Spicy Peanut Sauce) recipe from Food.com.

Provided by spatchcock

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/4 cup finely chopped shallots or 1/4 cup scallion (white part only)
1 teaspoon finely chopped garlic
2 cups chicken stock
1/2 cup shelled peanuts, finely ground in an electric blender or food processor
2 teaspoons soy sauce
1 teaspoon dark molasses
1 teaspoon lime juice
1/4 teaspoon finely grated ginger
1/4 teaspoon finely chopped hot chili peppers or 1/4 teaspoon cayenne, to taste

Steps:

  • Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
  • Add the chicken stock and bring to a boil over high heat.
  • Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
  • Reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).

Nutrition Facts : Calories 222.8, Fat 17.2, SaturatedFat 2.5, Cholesterol 3.6, Sodium 344.5, Carbohydrate 10.8, Fiber 1.6, Sugar 3.7, Protein 8.4

JAVANESE PEANUT SAUCE



Javanese Peanut Sauce image

Make and share this Javanese Peanut Sauce recipe from Food.com.

Provided by vermeer

Categories     Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 small onion, chopped (1/4 cup)
2 tablespoons peanut oil
1/4 teaspoon cardamom
1/2 cup smooth peanut butter
1/4 cup brown sugar, firmly packed
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon liquid red pepper seasoning

Steps:

  • Saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
  • Blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
  • Let stand at room temperature until serving time.

Nutrition Facts : Calories 323.1, Fat 23.1, SaturatedFat 4.5, Sodium 1166, Carbohydrate 23.6, Fiber 2.5, Sugar 17.8, Protein 10.3

SAUS KACANG TANAH (JAVANESE PEANUT SAUCE)



SAUS KACANG TANAH (JAVANESE PEANUT SAUCE) image

Categories     Nut

Yield 2 1/2 cups

Number Of Ingredients 8

1½ cups unsalted skinned roasted peanuts
6 tbsp. dark brown sugar
1½ tsp. dried shrimp paste, roasted
2 cloves garlic, chopped
1 Holland or fresno chile, stemmed, chopped
¾ cup coconut milk
1 tbsp. cider vinegar
¾ tsp. kosher salt

Steps:

  • Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and ¾ cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.

Tips:

  • Use a blender or food processor to achieve a smooth and creamy texture for the peanut sauce.
  • Adjust the spiciness level of the sauce by adding more or less chili peppers.
  • If the sauce is too thick, add a little bit of water to thin it out.
  • Serve the peanut sauce with your favorite vegetables, such as cucumber, carrots, and bell peppers.
  • For a more authentic flavor, use traditional Javanese ingredients, such as tamarind, shrimp paste, and candlenuts.

Conclusion:

Saus kacang, or Javanese peanut sauce, is a versatile and delicious condiment that can be used as a dipping sauce, marinade, or stir-fry sauce. It is a staple ingredient in many Indonesian dishes and is loved for its rich, nutty flavor and creamy texture. With its simple ingredients and easy preparation, saus kacang is a great addition to any home cook's repertoire. Whether you are looking for a new dipping sauce for your favorite vegetables or a flavorful marinade for your next barbecue, saus kacang is sure to please. So next time you are looking for a quick and easy way to add some extra flavor to your meal, give saus kacang a try. You won't be disappointed.

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