8. Peanut sauce
Image & Recipe Credit : rasamalaysia
Ingredients
- 1 cup Dry roasted peanuts, unsalted
- 1 heaping tbsp Tamarind pulps
- � cup Vegetable oil
- 1 cup Water
- � tsp salt or to taste
- 2 � tbsp Sugar, palm sugar preferred
- 1 tsp Coriander powder
- 1 tbsp Sweet soy sauce (Kecap Manis)
Spice paste
- 8 Dried red chilies, seeded and soaked in warm water
- 3 cloves Garlic, peeled
- 4 cloves Small shallots or pearl onions, peeled
- 1 stalk Lemongrass, cut into 3 strips, use only 1 strip at the bottom
- � inch Galangal, peeled
Instructions
- Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
- In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard. Keep the tamarind juice.
- Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
- In a saucepan, heat the oil on medium heat and add the spice paste.
- Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.
- Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
- Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it's done.
- Let cool at room temperature and serve the peanut sauce with satay.