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Indonesian Peanut Salad Dressing made with raw peanuts, chillies and tamarind paste. It is served as dip or dressing with egg and vegetable salad, also known as Gado Gado Salad.
The spicy peanut salad dressing is made with red chillies, shrimp paste, tamarind and sugar. For the vegetarian version, I skipped shrimp paste and added a tsp of Red Thai Curry paste.
I made this spicy dressing for the 2nd Day of Week 3 of Blogging Marathon, where the theme this week is Nusantara Cuisine. I have chosen Indonesian dishes. For day one I had Nasi Goreng. I got the recipe from the book “Feast–Food of Islamic World” by author Anissa Helou. I did some slight change in preparation of the dressing.
about salad from the recipe in book…. The salad is served especially on the occasion of Ramadan, where the vendor’s carts in markets are lined up with various vegetable salads.The salad is known as Gado Gado as this has so many different ingredients. The vendor had his ingredients piled in different mounds inside the cart with a wide mortar one side, which he used to grind batch after batch of the seasoning ingredients for the salads which is eaten as snack or meal. In many places the dressing is made with coconut cream or even cashew nuts..
Let’s come back to dressing and see how I made it..
Original recipe raw peanuts those were roasted and then grinded. The chilli and tamarind paste is processed to smooth paste and then mixed with tamarind pulp and with the coarsely ground peanuts.
Do try this spicy Peanut dressing with hint of sweetness and tangy tamarind.
The same dressing can also be used as marinade to make Satay dishes. Add some soy sauce and marinade chicken/tofu or paneer and grill .
Indonesian Peanut Salad Dressing
- 1 Cup Peanuts(Roasted and Skinned)
- 2-3 Whole Dry Red Chillies
- 2-3 Fresh Red Chillies
- 2 tsp Tamarind Concentrate
- 1-2 tsp Coconut Sugar Any natural sweetener
- Dilute tamarind paste with water.
- If using raw peanuts, roast in a pan till it gives roasted aroma.
- In food processor, grind first red chillies(dry and fresh) with tamarind paste.
- Add peanuts and then coarsely grind the mix. Adjust the consistency as per your preference.
- To serve as dip add less water while grinding and to serve as dressing on salad, add more water.
- Transfer to a dip bowl and serve as you like it.
Do try this spicy and crunchy dressing with the salad your choice or with crackers and pita chips. Traditionally, these are relished with shrimp crackers and eggs on side in salad.Grilled tofu can be added for the vegan version.
My knowledge of the cuisine is based on the online resources and the book that I am currently reading. If you feel this is not the authentic recipe, please do give your inputs.
Linking to Blogging Marathon#101 for the month of June for Week 3 Day 2 where the theme for first week is Nusantara or Indo Chinese Cuisine.
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