Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil
-- for deep-frying
4 oz Whole shelled peanuts
1 sl Terasi*
2 Shallots; peeled and chopped
1 Garlic clove
-- peeled and chopped
Salt
1/2 ts Chilli powder
-OR- sambal ulek*
1/2 ts Brown sugar
14 fl Water
1 oz Creamed coconut* (optional)
1 tb Lemon juice

To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on
kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar. Put the terasi,
shallots and garlic, if using, in a cobek or mortar. Pound to a very
smooth paste, then add a little salt. Heat 1 tablespoon vegetable
oil in a pan, add the paste and fry for 1 minute, stirring
constantly. Add the chili powder or sambal ulek, sugar and water,
bring to the boil, then add the ground peanuts. Stir well, then
simmer until thick, stirring occasionally. Add the creamed coconut
(santen) if using, and stir until dissolved. Keep hot.

Browse by categories