Bumbu kacang (Indonesian peanut sauce)
A glossy, sweet and spicy peanut sauce freshly pounded with chilli and garlic. Pour over gado gado, rice cakes, grilled chicken or boiled eggs.
- Time25 min
- LevelEasy
- Costabout £0.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 254kcal
- 7.8gcarbs
- 4.8gof which sugars
- 22.4gfat
- 7.9gsaturates
- 6.1gprotein
- 2.3gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the peanuts in a food processor until finely chopped but still a little coarse. Set aside.
- 2
Blend or pound the shallots, garlic and chillies to a rough paste.
- 3
Heat the oil in a small saucepan over a medium heat. Fry the paste for 3 minutes, stirring, until it smells sweet and the raw edge has gone.
3 min - 4
Add the peanuts, coconut milk, water, tamari and sugar. Simmer gently for 10 minutes, stirring often, until thick and glossy. Add a splash of water if it gets too thick.
10 min - 5
Stir in the lime juice and taste. Add a little more sugar, tamari or lime until it tastes balanced.
- 6
Serve warm. It thickens as it cools, so loosen with warm water. Keeps 4 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
