Indonesian peanut sauce (Bumbu kacang)

1. Toast the peanuts in a dry pan or in the oven at 180 °C for 8-10 minutes until golden, then cool.

2. Chop the shallots, garlic and chillies and fry in the oil for 2-3 minutes.

3. Grind the peanuts with the fried shallot mixture in a food processor until fine (it can stay slightly grainy).

4. Put the paste in a pan with the coconut milk, water, kecap manis, tamarind paste, brown sugar and salt.

5. Cook over low heat, stirring constantly, for 5-8 minutes until thick and glossy; thin with water if too thick. Finish with lime juice.

6. Serve warm with satay, gado-gado, tofu or vegetables.

Tip: One of the most versatile sauces in Indonesian cooking – the essential partner for gado-gado and satay. It keeps for a week in the fridge; loosen with a little water when reheating.