Indonesian Peanut Dressing from Madiun

Be the first to rate

(No Ratings Yet)

Loading...

A signature Javanese peanut dressing from the Madiun region of East Java, this aromatic sauce combines toasted peanuts with palm sugar, tamarind, and the distinctive fragrance of kencur (aromatic ginger). Traditionally spooned over blanched greens and beans, it delivers the perfect balance of nutty, sweet, tangy, and gently spicy flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 11 gSugar
• 9 gProtein
• 340 mgSodium
• 320 mgPotassium
• 55 mgCalcium
• 1.6 mgIron
• 6 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Peanut Dressing

• 1 cup (140 g) raw skinless peanuts, toasted
• 3 tablespoons vegetable oil
• 4 shallots, roughly chopped
• 3 garlic cloves
• 1 1/2 tablespoons fresh kencur (aromatic ginger), peeled and sliced
• 2 red bird's eye chilies, seeded
• 1 stalk lemongrass, white part only, smashed
• 2 salam (Indonesian bay) leaves
• 1 tablespoon tamarind paste dissolved in 2 tablespoons warm water
• 2 tablespoons dark palm sugar, finely grated
• 1 teaspoon salt, or to taste
• 3 tablespoons water, plus more as needed

Directions

1. Heat the vegetable oil in a small skillet over medium heat and sauté the shallots, garlic, kencur, chilies, lemongrass, and salam leaves for 3-4 minutes until fragrant and the shallots turn translucent. Remove from heat and let cool for 2 minutes; discard the lemongrass stalk and salam leaves.
2. Transfer the sautéed aromatics to a food processor along with the toasted peanuts. Pulse several times to break down the peanuts into a coarse meal.
3. Add the tamarind liquid, palm sugar, salt, and 3 tablespoons of water. Process in short pulses until the mixture becomes a thick, grainy paste, scraping down the sides as needed.
4. Taste and adjust the seasoning, adding more salt for savoriness, more palm sugar for sweetness, or more tamarind for tang, depending on your preference.
5. If the dressing is too thick, blend in additional warm water one tablespoon at a time until it reaches a spoonable but not runny consistency, similar to a thick pesto.
6. Transfer to a bowl and let it rest for 10 minutes so the flavors can meld. Serve warm or at room temperature.
7. To serve as a complete meal, blanch 6 cups of mixed vegetables such as water spinach, long beans, bean sprouts, and cabbage, then arrange them on plates and spoon the dressing generously over the top.

Cook’s Notes

• Kencur (aromatic ginger) is the signature ingredient that distinguishes Pecel Madiun from other Indonesian peanut sauces; do not substitute regular ginger, though a tiny amount can be added if kencur is unavailable.
• Toast the peanuts in a dry skillet over medium-low heat for 4-5 minutes, stirring constantly, until they turn light golden and smell nutty; this deepens the dressing's flavor significantly.
• For a smoother texture, add 1 tablespoon of hot cooked white rice during processing, which is a traditional trick used by street vendors in Madiun to bind the sauce.
• Store leftover dressing in an airtight container in the refrigerator for up to 5 days; it will thicken when cold, so stir in a splash of warm water before serving again.
• Adjust the chili quantity to taste; traditional recipes use a more generous amount for a pronounced heat, but 2 chilies gives a mild, family-friendly version.

You might also like

Asian

Indonesian White Chicken Curry

Asian

Indonesian Sweet Soy Glazed Chicken

Asian

Balinese Charcoal-Grilled Fish with Aromatic Spice Paste

Asian

Bogor-Style Spicy Peanut Vegetable Salad