Also known as Bumbu Kacang, this is a rich, savory peanut sauce made of fried earthnuts, aromatic garlic, and bird’s eye chilies, all balanced by the deep sweetness of Kecap Manis.
Ingredients:
- 1 cup raw peanuts (fried until golden) or roasted peanuts.
- 2 cloves of garlic
- 1–3 Thai bird’s eye chilies (depending on your spice preference).
- 2 tbsp Kecap Manis
- 1 tsp palm sugar or brown sugar
- 1 tsp tamarind paste or lime juice
- A pinch of salt
- ½ tsp of Terasi (Indonesian shrimp paste)
- ½ to 1 cup warm water
Methods:
- Fry/Roast: Sauté the peanuts, garlic, and chilies in a little oil until the garlic is fragrant and the peanuts are toasted.
- Grind: Traditionally, this is done with a mortar and pestle, but you can pulse everything in a blender.
- Simmer: Transfer the paste to a small pan, add the water, kecap manis, sugar, and tamarind. Simmer on low heat until the oil begins to separate slightly, and the sauce thickens.
Bumbu Kacang vs. Thai Peanut Sauce
| Feature | Indonesian (Bumbu Kacang) | Thai (Nam Jim Satay) |
| Base | Often starts with whole fried peanuts. | Frequently uses coconut milk for creaminess. |
| Sweetener | Relies heavily on Kecap Manis. | Uses palm sugar. |
| Flavor Profile | Earthy, savory, and less sweet. | Creamier, sweeter, and often uses red curry paste. |
| Acid | Usually tamarind or lime. | Often uses vinegar or tamarind. |
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