Normally around this time we were packing our bags for a distant destination. Since that kite is not going on this year, we console ourselves with an exotic meal.
With The bible of Indonesian cuisine at least in our mind we can do a bit of island hopping in the Indian Ocean. Indonesia consists of over 16,000 islands, about 3000 are inhabited by about 300 different peoples. The bulky book is therefore divided into chapters per archipelago.
From the Central Java chapter, the chicken satay with sweet soy sauce and peanut sauce seems like a nice starter to serve our guests. On the shopping list I only stumble upon one untraceable ingredient: kemiri nuts.
Never heard of and raw they appear to be poisonous too. After some research I decide to replace them with macadamia nuts. At least that way I won’t accidentally poison my guests.
Jacking to a bumbu (a finely ground spice mixture) is quite tiring, but the result is impressive. My marinated chicken satés are very popular. A large, extra scoop of the satay sauce was not refused either. Mission more than successful.
Peanut sauce Bumbu kacang
Ingredients 3 kemiri nuts, 1 tsp salt, 5 rawits in fine rings, 3 cloves of garlic in wafer-thin slices, 250 g roasted peanuts, 3 kaffir-lime leaves, veins removed, julienne cut, 3 tbsp oil, 3 tbsp soy sauce manis, 1 tbsp palm sugar, juice of 1/2 lemon
Preparation Roast the kemiri nuts in a dry pan for 3 minutes until they are nice and brown. Grind them in a mortar with the salt, rawits, garlic, peanuts and kaffir lime leaves into a fine paste. Heat 3 tablespoons of oil in a pan over medium heat and fry the bumbu while stirring for 3-5 minutes. Add 500 milliliters of water, the soy sauce and the palm sugar. Simmer for 30 minutes on low heat and finally stir in the lemon juice.