Sambal Pecel: Peanut Sauce with Lime Leaves and Kencur (Vegan)

Method8 steps · about 45 min

1. 1

   Step 1: Remove any impurities from the peanuts (250 g), wash them, and pat them completely dry before frying.

   Uses 250 g peanuts

2. 2

   Step 2: Heat enough oil for deep frying over medium heat, and deep fry the peanuts until golden brown (be careful not to overdo it, or it will be burnt and taste bitter). Set aside.

   Fry peanuts until golden without burningUses clean fully dried peanuts · Cooking oil as needed for deep frying peanuts

3. 3

   Step 3: Heat 5 tbsp cooking oil over medium flame and fry the chillies, garlic (5 cloves) and kencur (3 cm) for about 4 minutes. Remove from the frying pan, set aside.

   Fry pecel chillies garlic and kencur · 4 minUses 5 tbsp cooking oil · 4 red chillies, remove the stalk · 5 red bird’s eye chillies, remove the stalk · 5 cloves garlic, peeled · 3 cm kencur (kaempferia galanga), peeled

4. 4

   Step 4: Using mortar and pestle, pound the fried peanuts into a fine paste, set aside.

   Uses fried peanuts

5. 5

   Step 5: Pound the fried chillies, garlic and kencur into a fine paste, then add the shaved palm sugar (100 g), tamarind pulp (1 tsp) and salt (to taste). Continue pounding until it forms a fine paste.

   Uses fried chillies garlic and kencur · 100 g palm sugar, shaved · 1 tsp tamarind pulp · Salt to taste

6. 6

   Step 6: Add the thinly sliced kaffir lime leaves (4), lightly pound to mix it.

   Uses sweetened pecel spice paste · 4 kaffir lime leaves, remove the spine and thinly slice

7. 7

   Step 7: Add the pounded peanuts, and mix it with the spice paste thoroughly. You can also pound everything together to nicely mix all the ingredients.

   Uses pounded peanut paste · lime-leaf pecel spice paste

8. 8

   Step 8: Transfer the finished paste to a clean airtight container and refrigerate promptly for later use.

   Uses finished sambal pecel paste