Indonesian on Kvalifood

Bumbu Kacang (Indonesian Peanut Sauce)

Sat, 23 Aug 2025 23:42:12 +0100

Bumbu Kacang (Indonesian Peanut Sauce) - kvalifood.com

Bumbu kacang is the peanut sauce used for gado-gado and pecel in Indonesia. Unlike a simple satay dipping sauce, it gets its distinctive character from kencur (lesser galangal) and kaffir lime leaves. The peanuts are fried, ground with a spice paste, and simmered with palm sugar and tamarind into a thick, pourable sauce.

Makes ca. 500 ml

Ingredients

250 g raw peanuts
3 red chilies (cayenne or Dutch red), deseeded for milder sauce
3 bird’s eye chilies, to taste
4 cloves garlic, peeled
3 cm piece kencur (lesser galangal), peeled
3 kaffir lime leaves, spines removed, very thinly sliced
80 g palm sugar (gula Jawa), shaved or chopped
1 tsp tamarind pulp, soaked in 2 tbsp warm water and strained
1 tsp salt, to taste
300-400 ml warm water
2 tbsp cooking oil
1 lime, juice of

9 oz raw peanuts
3 red chilies (cayenne or Dutch red), deseeded for milder sauce
3 bird’s eye chilies, to taste
4 cloves garlic, peeled
1¼ inches piece kencur (lesser galangal), peeled
3 kaffir lime leaves, spines removed, very thinly sliced
3 oz palm sugar (gula Jawa), shaved or chopped
1 tsp tamarind pulp, soaked in 2 tbsp warm water and strained
1 tsp salt, to taste
1¼–1¾ cups warm water
2 tbsp cooking oil
1 lime, juice of

Directions

Heat the oil in a wok over medium heat. Fry the peanuts, stirring frequently, until golden brown, about 5-7 minutes. Remove and drain on paper towels.
In the same oil, fry the red chilies, bird’s eye chilies, garlic, and kencur over medium heat for 3-4 minutes until softened and fragrant. Remove from heat.
Grind the fried peanuts in a food processor or mortar to a coarse paste. Some texture is desirable.
Grind the fried aromatics with the palm sugar, strained tamarind water, salt, and sliced kaffir lime leaves until you have a rough paste.
Combine the peanut paste and spice paste. Transfer to a saucepan, add 300 ml warm water, and stir well. Simmer over medium-low heat for 5-8 minutes, stirring frequently, until the sauce thickens and oil begins to separate. Add more water if the sauce is too thick.
Remove from heat and stir in the lime juice. Adjust salt, sugar, and lime to taste. The sauce should balance sweet, sour, salty, and nutty.

Notes

Kencur has a unique camphor-like aroma that defines this sauce. Dried or powdered kencur (1 tsp) works in a pinch, but fresh is best. Do not substitute galangal or ginger.
Keeps 3-4 days refrigerated. Thickens when cold – reheat with a splash of water. For longer storage, freeze the paste before adding water.
For a shelf-stable dry version (pecel style), skip step 5. Store the combined paste in the freezer and reconstitute with hot water when needed.
Replace half the water with coconut milk for a richer East Javanese style.
Serve warm over blanched vegetables, boiled potato, fried tofu, tempeh, and hard-boiled egg with rice cakes and krupuk.

Sambal Terasi

Fri, 01 Dec 2023 12:43:47 +0100

Sambal Terasi - kvalifood.com

Sambal terasi is an Indonesian chili paste built on terasi (fermented shrimp paste). Chilies, shallots, garlic, and tomato are charred in oil, then pounded with toasted terasi into a rough, funky, savory paste finished with lime. This is the cooked (matang) version, which keeps longer and has deeper flavor than the raw version.

Makes ca. 250 ml

Ingredients

10 large red chilies (Fresno, red serrano, or Dutch/Holland red), halved
8 bird’s eye chilies, left whole
5 small shallots, peeled, halved
3 cloves garlic, peeled
1 medium tomato, quartered
2 tsp terasi (Indonesian shrimp paste)
2 tbsp neutral oil (or coconut oil)
1 1/2 tsp palm sugar (or dark brown sugar)
1/2 tsp salt
2 tsp lime juice

10 large red chilies (Fresno, red serrano, or Dutch/Holland red), halved
8 bird’s eye chilies, left whole
5 small shallots, peeled, halved
3 cloves garlic, peeled
1 medium tomato, quartered
2 tsp terasi (Indonesian shrimp paste)
2 tbsp neutral oil (or coconut oil)
1 1/2 tsp palm sugar (or dark brown sugar)
1/2 tsp salt
2 tsp lime juice

Directions

Break off a piece of terasi and press flat. Toast in a dry pan over medium heat for 2-3 minutes, flipping once, until darkened, dry, and fragrant. Set aside.
Heat the oil in a wok over high heat. Add the shallots and fry for 2 minutes until starting to color. Add the chilies and garlic, continue frying for 3-4 minutes, tossing occasionally, until softened and charred in spots. Add the tomato and cook another 2-3 minutes until collapsed. Remove from heat.
Transfer the charred ingredients to a mortar or food processor. Add the salt and sugar. Pound or pulse for 4-5 minutes until you have a rough, chunky paste. Add the toasted terasi and pound briefly to incorporate.
Stir in the lime juice. Taste and adjust salt, sugar, and lime. The sambal should be hot, savory-funky, slightly sweet, and bright.

Notes

For longer storage, return the paste to the pan with a splash of oil and fry over medium heat for 3-5 minutes until the oil separates. This extends fridge life to 2-3 weeks.
For milder sambal, deseed the large red chilies and reduce the bird’s eye chilies. For fiery, leave seeds in and increase bird’s eye.
Malaysian belacan works interchangeably with terasi. Thai kapi is wetter and milder – use more and fry rather than dry-toast.
A mortar produces better texture than a food processor. If using a processor, pulse briefly – do not puree smooth.
Without the second fry, use the same day. With the second fry, keeps 2-3 weeks refrigerated or frozen in ice cube trays for months.
Serve with steamed rice and grilled fish or chicken, alongside raw vegetables, or mixed into nasi goreng.

Sambal Oelek

Tue, 08 Jun 2021 04:12:26 +0100

Sambal Oelek - kvalifood.com

Sambal oelek is the most basic Indonesian chili paste – just fresh red chilies and salt, ground to a coarse texture. The name means “ground with a pestle.” It is used as a base ingredient for other sambals (sambal terasi, sambal bajak, sambal bawang) and as a table condiment on its own.

Makes ca. 250 ml

Ingredients

400 g fresh red chilies (cayenne, Holland/Dutch, or Fresno), stems removed
1 1/2 tsp salt
1-2 tbsp white vinegar (or lime juice), optional

14 oz fresh red chilies (cayenne, Holland/Dutch, or Fresno), stems removed
1 1/2 tsp salt
1-2 tbsp white vinegar (or lime juice), optional

Directions

Remove the stems from the chilies. Cut in half or roughly chop. Keep the seeds.
Grind in a mortar and pestle or pulse in a food processor until a coarse paste forms. The texture should be rough with visible chili pieces and seeds – not a smooth puree.
Mix in the salt and vinegar (if using).
Transfer to a clean jar and refrigerate.

Notes

The traditional version is just chilies and salt. Vinegar is a common Western addition that extends shelf life.
Do not seed the chilies unless you specifically want a milder result. Seeds are part of the traditional texture.
Do not cook it. Sambal oelek is a raw paste.
Coarse texture is essential. The name literally refers to grinding with a pestle.
Cayenne or Holland chilies are closest to Indonesian cabe merah besar. Bird’s eye chilies can be mixed in (up to 25%) for extra heat.
Keeps 2-3 weeks refrigerated. Freezes well for up to 6 months.

Acar (Indonesian Pickled Vegetables)

Sun, 30 Aug 2020 17:43:46 +0100

Acar (Indonesian Pickled Vegetables) - kvalifood.com

Acar timun is a quick-pickled vegetable condiment from Indonesia. Cucumber, carrot, shallot, and chili are cut small and soaked in a sweet-sour vinegar brine. It is served cold alongside rich dishes like nasi goreng, satay, and grilled meats. The pickle improves after resting overnight and keeps for a couple of weeks in the fridge.

Makes ca. 500 ml

Ingredients

300 g cucumber, firm, deseeded, cut into 1 cm cubes
120 g carrot, peeled, cut into small dice
80 g shallots, peeled, thinly sliced
5-8 bird’s eye chilies, stems removed, left whole or halved
200 ml water
50 g white sugar
1 tsp fine salt, plus extra for pre-salting
3 tbsp white vinegar (or rice vinegar)

10½ oz cucumber, firm, deseeded, cut into ½ inch cubes
4 oz carrot, peeled, cut into small dice
3 oz shallots, peeled, thinly sliced
5-8 bird’s eye chilies, stems removed, left whole or halved
¾ cup water
2 oz white sugar
1 tsp fine salt, plus extra for pre-salting
3 tbsp white vinegar (or rice vinegar)

Directions

Place the cucumber and carrot in a bowl. Sprinkle with 1 tsp salt, toss well, and let sit for 15-20 minutes.
Rinse the salted vegetables under cold running water. Drain thoroughly and squeeze gently to remove excess moisture.
Combine the water, sugar, salt, and vinegar in a small saucepan. Heat over medium, stirring, until the sugar and salt dissolve. Remove from heat.
Place the drained cucumber, carrot, shallots, and chilies in a clean glass jar. Pour the warm brine over the vegetables. Press them down so they are mostly submerged.
Let cool to room temperature, then seal and refrigerate. The acar is ready after a few hours but tastes best after 12-24 hours.

Notes

Pre-salting draws out moisture and keeps the vegetables crisp after pickling.
5 bird’s eye chilies gives moderate heat. Use 2-3 for mild, up to 15-20 for proper Indonesian-level spice.
Cut all vegetables to roughly the same size so they pickle evenly.
Keeps 1-2 weeks refrigerated in a sealed glass jar. For maximum crunch, eat within the first week.
Serve small portions alongside fried rice, satay, grilled meats, or any rich main.
For a golden color, dissolve 1/4 tsp ground turmeric into the brine. This is not traditional for acar timun but gives a nod toward the related acar kuning.

Sambal Kecap

Sun, 17 May 2020 09:42:26 +0100

Sambal Kecap - kvalifood.com

Sambal kecap is a no-cook Indonesian dipping sauce made by combining kecap manis (sweet soy sauce) with sliced chilies, shallots, tomato, and lime. It takes a few minutes to make and is served alongside nasi goreng, satay, grilled fish, fried chicken, and soups like soto and bakso.

Makes ca. 125 ml

Ingredients

4 tbsp kecap manis (Indonesian sweet soy sauce)
4-6 bird’s eye chilies, thinly sliced
2 small shallots, peeled, thinly sliced
1/2 medium tomato, deseeded, cut into small dice
1 tsp lime juice

4 tbsp kecap manis (Indonesian sweet soy sauce)
4-6 bird’s eye chilies, thinly sliced
2 small shallots, peeled, thinly sliced
1/2 medium tomato, deseeded, cut into small dice
1 tsp lime juice

Directions

Slice the chilies into thin rounds. Thinly slice the shallots. Deseed the tomato half and cut into small dice.
Combine the chilies, shallots, and diced tomato in a small bowl.
Pour the kecap manis over the sliced ingredients.
Add the lime juice and stir gently until everything is coated.
Serve immediately.

Notes

Adjust chili quantity to taste. 4 chilies gives moderate heat; 8+ for proper Indonesian-level spice.
Use within 30 minutes. The shallots and tomato release water over time, diluting the sauce.
Do not substitute regular soy sauce – kecap manis is thick, sweet, and molasses-like. It is the dish.
If bird’s eye chilies are unavailable, Thai chilies or small cayenne peppers work.

Sambal Balado

Fri, 03 Mar 2017 13:04:42 +0100

Sambal Balado - kvalifood.com

Sambal balado is a cooked chili paste from Padang in West Sumatra. Fresh red chilies, shallots, garlic, and tomato are blended into a coarse paste, then fried until the oil separates and the color deepens. It is not eaten on its own – it is used to coat fried eggs, chicken, prawns, eggplant, or potatoes.

Makes ca. 250 ml

Ingredients

100 g fresh red chilies (long red, Fresno, or cabe merah keriting), roughly chopped
2-3 bird’s eye chilies (optional, for extra heat)
60 g shallots, roughly chopped
3 cloves garlic, roughly chopped
1 medium tomato, roughly chopped
2 tbsp neutral oil (or coconut oil)
2-3 kaffir lime leaves, torn
1 tsp sugar
1/2 tsp salt, to taste
1 tbsp lime juice

3½ oz fresh red chilies (long red, Fresno, or cabe merah keriting), roughly chopped
2-3 bird’s eye chilies (optional, for extra heat)
2 oz shallots, roughly chopped
3 cloves garlic, roughly chopped
1 medium tomato, roughly chopped
2 tbsp neutral oil (or coconut oil)
2-3 kaffir lime leaves, torn
1 tsp sugar
1/2 tsp salt, to taste
1 tbsp lime juice

Directions

Place the red chilies, bird’s eye chilies (if using), shallots, garlic, and tomato in a food processor. Pulse to a coarse paste – not perfectly smooth.
Heat the oil in a wok or frying pan over medium heat. Add the paste and the torn kaffir lime leaves. Stir-fry for 5-7 minutes, stirring regularly, until the paste is fragrant, has thickened, and the oil begins to separate at the edges.
Add the sugar and salt. Stir through and taste. The sugar should round out the heat, not make it sweet.
Remove from heat and stir in the lime juice.

Notes

To use, toss the sambal with fried eggs (telur balado), fried chicken pieces (ayam balado), stir-fried prawns (udang balado), fried eggplant (terong balado), or fried potato cubes (kentang balado).
The chili-to-tomato ratio is the main variable. More tomato makes a milder, saucier result; less makes it more chili-forward.
For a more traditional Padang texture, use a mortar and pestle instead of a food processor.
If kaffir lime leaves are unavailable, a strip of lime zest works as a substitute.
Keeps 1-2 weeks refrigerated. Freezes well for up to 6 months.

Sambal Dabu-Dabu

Sat, 28 May 2016 19:20:42 +0100

Sambal Dabu-Dabu - kvalifood.com

Sambal dabu-dabu is a raw chili relish from Manado in North Sulawesi. Tomato, shallot, and bird’s eye chilies are chopped, then hit with smoking hot oil that sizzles on contact and lightly wilts the aromatics without fully cooking them. It is served immediately alongside grilled fish or fried chicken.

Makes ca. 1 cup

Ingredients

2 medium ripe tomatoes, deseeded, diced
5 bird’s eye chilies (red or mixed), thinly sliced
2 large red chilies, thinly sliced (optional, for milder bulk)
4 shallots, peeled, thinly sliced
1-2 tbsp lime juice (or calamansi juice)
3-4 tbsp coconut oil (or neutral oil)
1/2 tsp salt
1/2 tsp sugar (optional)
1 small handful lemon basil leaves (optional)

2 medium ripe tomatoes, deseeded, diced
5 bird’s eye chilies (red or mixed), thinly sliced
2 large red chilies, thinly sliced (optional, for milder bulk)
4 shallots, peeled, thinly sliced
1-2 tbsp lime juice (or calamansi juice)
3-4 tbsp coconut oil (or neutral oil)
1/2 tsp salt
1/2 tsp sugar (optional)
1 small handful lemon basil leaves (optional)

Directions

Dice the tomatoes and remove the seeds. Thinly slice the shallots and chilies. Combine in a heatproof bowl.
Add the salt, sugar (if using), and lime juice. Mix gently, pressing slightly to bruise the shallots and release their juices.
Heat the oil in a small pan over high heat until it just begins to shimmer and smoke, about 2-3 minutes.
Pour the hot oil directly over the chopped mixture. It should sizzle on contact.
Stir to combine. If using lemon basil, fold it in now.
Serve immediately alongside grilled fish, fried chicken, or rice.

Notes

The hot oil is what sets dabu-dabu apart from a raw salsa. It slightly wilts the aromatics and blooms their flavor without cooking them through. Do not skip this step.
Coconut oil is traditional and adds subtle richness. Neutral oil works for a cleaner taste.
Calamansi is the authentic citrus – smaller and more floral than lime. Regular lime is the standard substitute.
For a milder result, use fewer bird’s eye chilies and add larger, milder red chilies instead.
Lemon basil (kemangi) is not in every version but works well. Thai basil is a reasonable substitute.
If frying fish to serve alongside, use a few tablespoons of the fish frying oil – a traditional Manado shortcut that adds umami.
This is a make-fresh condiment. It keeps 1-2 days refrigerated but loses its brightness. Not suitable for freezing.

Sambal Matah

Tue, 26 Apr 2016 12:44:18 +0100

Sambal Matah - kvalifood.com

Sambal matah is a Balinese raw shallot and lemongrass relish. Thinly sliced aromatics – shallot, lemongrass, chili, kaffir lime leaf, and garlic – are combined in a bowl and hit with hot coconut oil, which sizzles and lightly wilts everything without fully cooking it. The result is sharp, aromatic, and bright.

Makes ca. 1 cup

Ingredients

150 g shallots, peeled, thinly sliced
2 stalks lemongrass, tender white part only, sliced very thin
6-8 bird’s eye chilies (red), finely sliced
4 kaffir lime leaves (makrut), center vein removed, sliced into very fine ribbons
2 cloves garlic, minced
1 tsp terasi (Indonesian shrimp paste), toasted
3 tbsp coconut oil
1 tbsp lime juice
1/2 tsp salt
1/4 tsp sugar

5½ oz shallots, peeled, thinly sliced
2 stalks lemongrass, tender white part only, sliced very thin
6-8 bird’s eye chilies (red), finely sliced
4 kaffir lime leaves (makrut), center vein removed, sliced into very fine ribbons
2 cloves garlic, minced
1 tsp terasi (Indonesian shrimp paste), toasted
3 tbsp coconut oil
1 tbsp lime juice
1/2 tsp salt
1/4 tsp sugar

Directions

Thinly slice the shallots into half-rings. Slice the lemongrass very fine, using only the tender white inner part. Finely slice the bird’s eye chilies. Remove the center vein from each kaffir lime leaf and slice into very thin ribbons. Mince the garlic.
If the terasi is not pre-roasted, wrap it in foil and dry-toast in a hot pan for 1-2 minutes per side until darkened and fragrant. Crumble it.
Place the sliced shallots, lemongrass, chilies, kaffir lime leaves, garlic, and crumbled terasi in a heatproof bowl. Toss to combine.
Heat the coconut oil in a small pan over medium heat until hot – it should sizzle immediately if a piece of shallot is dropped in.
Pour the hot oil over the sliced ingredients. It will sizzle. Stir immediately to coat everything.
Add the lime juice, salt, and sugar. Toss well.
Let sit for 5-10 minutes before serving at room temperature.

Notes

Serve alongside grilled fish, fried chicken, grilled pork, steamed rice, or fried tofu and tempeh.
Keeps 3-5 days refrigerated. The flavor deepens but the texture softens. Best within 1-2 days.
6-8 bird’s eye chilies is moderately hot. For milder, reduce to 3-4 or substitute half with larger, milder red chilies. For fiery, go up to 10-12.
For a vegan version, omit the terasi and add an extra pinch of salt.
If coconut oil is solid at room temperature, it must be heated to liquid before use.

Sambal Kacang (Indonesian Peanut Sauce)

Tue, 18 Oct 2011 23:57:19 +0100

Sambal Kacang (Indonesian Peanut Sauce) - kvalifood.com

Sambal kacang is a thick peanut sauce served with satay, gado-gado, ketoprak, and siomay across Indonesia. Whole peanuts are fried, then ground with chili, garlic, kecap manis, tamarind, and palm sugar. The result is savory-sweet with a background tang and gentle heat.

Makes ca. 350 ml

Ingredients

200 g raw peanuts, unsalted
oil, for frying (about 250 ml)
2 long red chilies, deseeded for less heat
2 bird’s eye chilies (optional, for extra heat)
3 cloves garlic, peeled
4 shallots, peeled (optional, more common in Javanese versions)
2 tbsp kecap manis
30 g palm sugar (gula Jawa), shaved or crumbled
1 tbsp tamarind pulp, soaked in 60 ml warm water and strained
1 tsp terasi (Indonesian shrimp paste), toasted (optional)
4 makrut lime leaves (optional)
1 tsp salt, to taste
1 tbsp lime juice
80-120 ml water, as needed

7 oz raw peanuts, unsalted
oil, for frying (about 1 cup)
2 long red chilies, deseeded for less heat
2 bird’s eye chilies (optional, for extra heat)
3 cloves garlic, peeled
4 shallots, peeled (optional, more common in Javanese versions)
2 tbsp kecap manis
1 oz palm sugar (gula Jawa), shaved or crumbled
1 tbsp tamarind pulp, soaked in 2 fl oz warm water and strained
1 tsp terasi (Indonesian shrimp paste), toasted (optional)
4 makrut lime leaves (optional)
1 tsp salt, to taste
1 tbsp lime juice
2¾–4 fl oz water, as needed

Directions

Heat the oil in a wok over medium heat (about 160 C). Fry the peanuts for 4-5 minutes, stirring constantly, until golden brown. Drain on paper towels. Reserve 1 tbsp of the frying oil.
Soak the tamarind pulp in 60 ml warm water for 10 minutes. Squeeze and strain, discarding solids.
Heat the reserved oil in a frying pan over medium-low heat. Add the chilies, garlic, and shallots (if using). Cook 3-4 minutes until softened. If using terasi, add it in the last minute.
Transfer the peanuts, cooked aromatics, kecap manis, palm sugar, strained tamarind water, lime leaves (if using), and salt to a food processor. Pulse in short bursts, adding water gradually (start with 80 ml) until thick but pourable. The texture should be slightly coarse, not perfectly smooth.
Add the lime juice. Taste and adjust – more kecap manis for sweetness, more tamarind for tang, more salt, more chili for heat.
Serve at room temperature. If it thickens on standing, stir in a splash of warm water.

Notes

A mortar and pestle produces a better texture than a food processor – more irregular, less gummy.
For a shortcut, replace the fried peanuts with 130 g unsweetened crunchy peanut butter (ingredients: peanuts only). Skip the frying step.
Keeps 5-7 days refrigerated. Stir before serving as the oil may separate. Freezes well for up to 3 months.
For a vegetarian version, omit the terasi and add an extra splash of kecap manis for umami.
Do not add coconut milk. That moves it toward Thai/Malaysian territory and changes the character.