Bumbu Kacang


    • 2 pearl onions, finely chopped

    • sunflower oil

    • 2 lemongrass stalks, remove outer leaves and finely chop white parts

    • 2 cloves of garlic, minced

    • 1 piece of ginger, 3 cm piece, grated

    • ½ teaspoon ground cumin

    • ½ teaspoon ground coriander

    • a good pinch of chili flakes

    • 20 g tamarind paste, dissolved in 100 ml of water for 10 minutes

    • 1 ½ teaspoons of sugar

    • 150 g peanuts, toasted and ground

    • 1 chili pepper

    To serve

    • chicken souvlaki

    • fresh rocket leaves


  • This sauce is found in Indonesia and is full of various chopped vegetables. It’s slightly spicy taste is perfectly combined with the taste of chicken… and specifically chicken souvlaki!!!

    For the sauce

    • Lightly fry the onions in some oil in a pan, for 5 minutes, until they soften.

    • Add the lemongrass, garlic and ginger.

    • Continue to cook for 5 minutes, until the aromatics lend their flavor to the onions. Add the cumin, coriander and chili and cook for another 5 minutes.

    • Dissolve the tamarind paste in the water, add it to the pan and bring to a boil.

    • Add the sugar, ground peanuts and season with salt and pepper.

    • Add 1 tablespoon of olive oil. You can make the sauce as thin as or thick as you like.

    To serve

    • Serve with chicken souvlaki along with fresh rocket leaves and the Bumbu Kacang sauce.




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