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Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
Gajak, also known as Tilsakri, Tilpatti [1] or Tilpapdi) is a confection originating in north-central India. It is a dry sweet made of sesame seeds (til) with (or without) peanuts and jaggery. [2] The sesame seeds (til) are cooked in the raw sugar syrup and set in thin layers, which can be stored for months.
Pork or chicken satay in peanut sauce, with salad and French-fries, is popular in pubs or eetcafés. With Indonesian take-away meals like nasi goreng speciaal, the special part is often a couple of sate-sticks. Another favourite in Dutch snackbars is the satékroket, a croquette made with a peanut sauce and shredded meat ragout.
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Thai-Inspired Coleslaw with Peanut Sauce Joy Bauer This slaw brings together the crispness and nutrition of shredded cabbage, carrots and bell peppers with the green goodness of edamame, scallions ...
Gado-gado – an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing; Karedok – a raw vegetable salad dressed in peanut sauce from West Java, Indonesia, [2]
Tilkut is especially made and eaten during Sakraat or "Makar sankranti" festival.It is made of pounded 'til' or sesame seeds (Sesamum indicum) and jaggery or sugar.The best tilkut is said to be from Gaya and is native to Magadh region only. [2]
The recipe, which includes elbow macaroni, strawberry jam, peanut butter and Pop Rocks-style candy, serves four to six people, a value considering the in-person version costs $8.25 at the festival ...