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Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such as satay, [6] gado-gado, karedok, ketoprak, rujak and pecel, or Chinese-influenced dishes such as siomay. It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried ...
Satay bee hoon is a Singaporean dish. It was created due to cultural fusion of the Malays or Javanese with the Teochew people who immigrated to Singapore. [1] Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli. [2]
Satay bee hoon – a dish invented by the Teochew people who immigrated to Singapore, [3] it is a chilli-based peanut sauce very similar to the one served with satay Sega lengko – a typical cirebonese dish consisting of fried tempeh, fried tofu, cucumbers, bean sprouts, leaves of chives, fried onions and peanut sauce
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Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines ...
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From my peachy-keen recipe complete with juicy fruit and buttery pecans to a vibrant Thai-inspired blend smothered in sweet and savory peanut sauce to my fiery, creamy Buffalo-style slaw — it ...
Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak. Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
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