Peanut sauce

Peanut sauce with vegetables inpecel
Alternative names	Satay sauce,bumbu kacang,sambal kacang,pecel
Type	Condiment
Place of origin	Indonesia[1]
Serving temperature	Room temperature
Main ingredients	Ground roastedpeanuts, water and spices
Other information	Now part ofglobal cuisine, but associated mainly withSoutheast Asian cuisine.
Media: Peanut sauce

Peanut sauce,satay sauce (saté sauce),bumbu kacang,sambal kacang, orpecel is anIndonesian sauce made from ground roasted or friedpeanuts, widely used inIndonesian cuisine and many other dishes throughout the world.^[2]

Peanut sauce is used with meat and vegetables, with grilled skewered meat, such assatay,^[3] poured over vegetables assalad dressing such as ingado-gado, or as adipping sauce.

Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for whichpeanut butter can act as a substitute.^[4] Other typical ingredients includecoconut milk,soy sauce,tamarind,galangal,garlic, andspices (such ascoriander seed orcumin).^[2] Other possible ingredients arechili peppers,sugar, friedonion, andlemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it.

Peanuts were introduced fromthe Americas bySpanish merchants into Indonesia in the 16th century.^{[citation needed]} Peanuts thrived in the tropical environment of Southeast Asia.^{[citation needed]} InIndonesian cuisine, they are found roasted and chopped in dishes and in marinades, and as dipping sauces.^[5]

Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such assatay,^[6]gado-gado,karedok,ketoprak,rujak andpecel, or Chinese-influenced dishes such assiomay. It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such assambal kacang (a mixture of ground chilli and fried peanuts) forotak-otak, or as a dressing on salads.Satay, a popularSoutheast Asianstreet food, is a dish commonly presented as skewered, grilled meat served with peanut sauce.^[1] Its popularity has caused the name "satay" to be used to describe both the sauce and the dish.

In sauces, fried peanuts are often combined withgula jawa (palm sugar),garlic,shallot,ginger,tamarind juice,lemon juice,lemongrass,salt,chilli,pepper, andkecap manis (sweet soy sauce). Combinations of these ingredients are ground together and mixed with coconut milk or water. Indonesian peanut sauce tends to be less sweet than itsThai adaptation.^{[citation needed]}

Peanut sauce reached theNetherlands through itsformer colonization of South East Asia. Besides being used in certain traditional Indonesian andDutch-Indonesian dishes, it has found its way into a purely Dutch context as a condiment when it is eaten during, for instance, a (non-Asian style)barbecue or withFrench fries. A popular combination at Dutchfast food outlets is French fries withmayonnaise and peanut sauce (often with raw choppedonions and with ketchup or Dutch currysauce), called apatatje oorlog (lit. 'Fries War').[7] Peanut sauce is also eaten withbaguette,bread,cucumber orpotatoes. It is also used as an ingredient in the deep-fried snack food calledsatékroket, acroquette made with a flour-thickenedragout based on Indonesian satay.^{[citation needed]}

This sectiondoes notcite anysources. Please helpimprove this section byadding citations to reliable sources. Unsourced material may be challenged andremoved.(January 2021) (Learn how and when to remove this message)

• Malaysia cuisine includes peanut sauces similar to Indonesian cuisine. Javan, Minang, Bugis and other ethnic groups had immigrated from Dutch East Indies into the British-controlled Malay peninsula, Sarawak and Sabah before independence. Most have assimilated as Malays and enriched the Malay cuisine. Dishes such as the peanut sauce and rendang were modified to become Malaysianised versions similar yet different to the original Indonesian dishes.
• InChinese cooking, thederivative sauce is often used inChaoshan-stylehot pot.
• InHong Kong, among the many dishes using this sauce is satay beef noodles, very common for breakfast incha chaan tengs.
• InIndia, groundnutchutney (spicy peanut sauce) is served along with breakfast, such asidli anddosa. Variations includepalli chutney (spiced whole peanut chutney) inAndhra Pradesh andkadalai chutney inTamil Nadu.
• In thePhilippines, peanut sauce is known assarsa ng mani and is used as a dipping sauce for satay and for different varieties oflumpia, as well as the base forkare-kare.
• InSingapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten withrice vermicelli known assatay bee hoon.
• InVietnam, it is calledtương đậu phộngcode: vie promoted to code: vi and is used incuốn diếp. The Vietnamese variation also containshoisin sauce.

• List of peanut dishes
• List of sauces
• Peanut butter
• Peanut chutney
• Sambal
• Shacha sauce
• Siu haau sauce

Wikimedia Commons has media related toPeanut sauces.

• Sauces
• Peanut dishes
• Malaysian cuisine
• Vietnamese cuisine
• Filipino cuisine
• Thai cuisine
• Chinese condiments
• Singaporean cuisine
• Dutch fusion cuisine
• Indonesian condiments

• Articles with short description
• Short description is different from Wikidata
• All articles with unsourced statements
• Articles with unsourced statements from August 2024
• Articles with unsourced statements from January 2021
• Articles needing additional references from January 2021
• All articles needing additional references
• Articles containing Vietnamese-language text
• Lang and lang-xx code promoted to ISO 639-1
• Commons category link is locally defined