This hot and spicy peanut sauce is probably the one most associated with Indonesian cuisine. Widely popular, there are many variations of this sambal and a variety of uses. It’s used as a dip for satays, as a basis for unusual curries, as a dressing for gado gado, as an elaborate mixed vegetable salad, and as a sauce for cooked vegetables. Sambal kacang also makes a great dipping sauce for an appetizer of crisp garden vegetables. It’s traditionally prepared by pounding the peanuts into a paste before using, but we’ve simplified the recipe by substituting commercial peanut butter.