Palembang-style Peanut Sauce

Ingredients

In this adaptation of Salsa de maní to Palembang cuisine, we incorporate the distinct flavors of Palembang by using local spices and ingredients. The original Latin American dish is typically milder in spice and uses different types of chili peppers. We enhance the spiciness by using Palembang's signature chili peppers, resulting in a bolder and more fiery flavor profile. We alse have the original recipe for Salsa de maní, so you can check it out.

• 1 cup (240g) roasted peanuts 1 cup (240g) roasted peanuts
• 5 red chili peppers, seeded and chopped 5 red chili peppers, seeded and chopped
• 3 bird's eye chili peppers, chopped 3 bird's eye chili peppers, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, grind the roasted peanuts until they form a coarse powder.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the chopped red chili peppers, bird's eye chili peppers, and shrimp paste to the pan. Sauté for 2-3 minutes until the peppers are slightly softened.
4. 4.
   Add the ground peanuts, tamarind paste, palm sugar, salt, and water to the pan. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
6. 6.
   Remove from heat and let the sauce cool before serving.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted peanuts for a richer flavor. If you prefer a smoother sauce, you can also use peanut butter instead of grinding whole peanuts.

Tips & Tricks

• Adjust the spiciness of the sauce by adding more or fewer chili peppers according to your preference.
• For a sweeter sauce, increase the amount of palm sugar.
• If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Store any leftover sauce in an airtight container in the refrigerator for up to a week.
• Serve the sauce at room temperature or slightly warmed for the best flavor.

Serving advice

Serve the Palembang-style Peanut Sauce as a dipping sauce alongside grilled meats, satay, or fresh vegetables. It also pairs well with rice dishes or as a condiment for sandwiches and wraps.

Presentation advice

Garnish the sauce with a sprinkle of chopped peanuts and a few slices of red chili peppers for an appealing presentation. Serve it in a small bowl or sauce dish to allow guests to easily dip their food.