This rich peanut sauce from chef, cookbook author, and satay expert Vanja Van der Leeden ticks all the boxes. It’s creamy, nutty, spicy and aromatic. Traditionally made in a heavy mortar and pestle, Van der Leeden’s version can be made quickly and easily in a blender. Unable to eat peanuts? Try swapping them out for almonds or cashews.
This recipe is adapted from Van der Leeden’s cookbook INDOSTOK.
- 1 tbsp. plus 1½ tsp. (2 oz.) tamarind pulp
- 2 tbsp. vegetable oil
- 1 small red chile, coarsely chopped
- 4 small bird’s eye chiles, coarsely chopped
- 4 medium garlic cloves, peeled
- 7 oz. (1¼ cup) roasted peanuts
- 2 tbsp. kecap manis (Indonesian sweet soy sauce), plus more
- 2 tsp. palm sugar
- 1 tsp. terasi (Indonesian shrimp paste)
- 6 makrut lime leaves
- Kosher salt