Uncle should get some more ingredients from the market and make some "bumbu kacang"

Ingredients:

1 leek, finely chopped

1 cup unsalted peanuts, roasted and ground

1 cup grated coconut, roasted

4 cloves of garlic, minced

2 tablespoons vegetable oil

2 tablespoons tamarind paste

2 tablespoons sweet soy sauce (kecap manis)

1 tablespoon palm sugar or brown sugar

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon chili powder (adjust according to your preference)

Salt to taste

Water as needed

Instructions:

1.Heat the vegetable oil in a pan over medium heat. Add the minced garlic and chopped leek. Sauté until fragrant and the leek becomes tender.

2.Add the ground peanuts to the pan and continue cooking for about 2-3 minutes, stirring constantly.

3.Stir in the roasted grated coconut, tamarind paste, sweet soy sauce, palm sugar, ground coriander, ground cumin, chili powder, and salt. Mix well to combine all the ingredients.

4.Gradually add water to the pan, while stirring, until you reach your desired consistency for the sauce. If you prefer a thicker sauce, add less water, and if you want a thinner sauce, add more water.

5.Reduce the heat to low and let the sauce simmer for about 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking or burning.

6.Taste the sauce and adjust the seasonings if needed. Add more salt, sugar, or spices according to your preference.

7.Once the sauce reaches the desired consistency and flavors are well-balanced, remove it from the heat and let it cool down slightly.

Serve the Bumbu Kacang sauce as a dipping sauce for various Indonesian dishes such as satay, fried tofu, or vegetables. You can also use it as a dressing for salads or as a condiment for grilled meats.

Maaf jika salah