Javanese peanut sauce (Saus kacang tanah) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

  • coconut milk
  • palm sugar
  • Show all ingredients...

  • EYB Comments

    Can substitute green Thai, Fresno, cayenne, or serrano chiles, or dried red chiles, for Holland chiles; dark brown sugar for palm sugar; and cider vinegar or rice vinegar for palm vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute green Thai, Fresno, cayenne, or serrano chiles, or dried red chiles, for Holland chiles; dark brown sugar for palm sugar; and cider vinegar or rice vinegar for palm vinegar.

  • ethedens on April 17, 2025

    Way too much coconut. Wanted more peanut flavor. Would maybe try again though given the other good reviews. 2.5/5

  • metacritic on July 18, 2021

    I was pretty skeptical given that this calls for vinegar over tamarind for the souring agent, but I am pleasantly surprised by the depth of flavor here. I made one pretty big swap as it turns out I'm out of shrimp paste; I used a tablespoon of fish sauce instead. This will go in gado gado tonight.

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