How to Cook Bali cashews without the cashew sauce

The creamy, nutty sauce is one of the most popular ingredients in Indonesian cuisine.

But it’s also a source of controversy.| Read moreAn article published on the blog of the Jakarta-based food blog Jangalang suggested that the ingredients could contain cashew oil, which is a type of palm oil used in many other Southeast Asian countries.

The article went viral on social media, and now it’s making the rounds on the Indonesian-language news site Jokhang.

The post has garnered more than 1.7 million views and 2,000 comments.

The ingredients in the recipe, which was made with roasted, roasted-peanut and cashew cashew balls, are all sourced from Indonesia.

The cashew shells were also roasted and roasted-butter, according to the recipe.

The recipe calls for two cups of oil to be heated with a skillet over medium heat.

The pan is covered with aluminum foil to protect the cashews.

The oil will come to a boil, then boil until it’s thickened.

The sauce can be poured over the caschetta, adding more oil, or served with the nuts, according the recipe on Jokang.

The post’s author says he started making the recipe to showcase the popularity of Bali, the Indonesian word for nut.

It was originally posted in 2014, and it has since been shared more than 2.5 million times.