Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

Bumbu Pecel - Balinese Peanut Sauce
Cuisine: Indonesian
Recipe type: Sauce
  • 250 g peanuts with skin on, deep fried or toasted
  • 8 red cayenne peppers, boiled (See note 1)
  • 4 cloves garlic, fried
  • 8 kaffir lime leaves, thinly sliced
  • 5 cm piece galangal, peeled
  • 1 teaspoon toasted shrimp paste
  • 75 g coconut sugar
  • ½ tablespoon salt
  • 2 tablespoon tamarind juice (See note 2)
  • hot water to thin the sauce (about 2 cups)
  1. Grind together peanuts, cayenne peppers, garlic, kaffir lime leaves, galangal, toasted shrimp paste, palm sugar, and salt with a food processor (or mortar and pestle) until everything comes together into a thick brown paste. (See note 3)
  2. To make the peanut sauce, pour tamarind juice and just enough hot water and stir until the sauce reaches your preferred thickness.
1. If you like spicier peanut sauce, you can substitute some of the cayenne peppers with bird eye peppers

2. 1 teaspoon tamarind + 2 tablespoon water

3. It will be pretty sticky and should clump together and you should be able to gather them into a ball or shape into a block. This can be stored in the fridge if you are not going to use the peanut sauce immediately.



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