Peanut sauce

Ingredients

For 1 servings

• •150 g dry roasted peanuts
• •50 ml vegetable oil
• •1 c. à soupe tamarind concentrate or paste
• •3 c. à soupe gula melaka palm sugar or use dark brown soft sugar
• •1 c. à café ground coriander
• •1 c. à soupe kecap manis (sweet soy sauce)
• •8 dried red chillies soaked in warm water for 20 mins, then drained, deseeded and roughly chopped
• •3 garlic cloves roughly chopped
• •4 shallots peeled and roughly chopped
• •1 lemongrass stalk trimmed and roughly chopped
• •1.5 cm piece of galangal peeled and roughly chopped

Method

1. 1.Blitz the peanuts in a food processor until finely chopped but retaining a bit of texture. Remove to a bowl and clean out the food processor.
2. 2.Put all of the ingredients for the spice paste in the food processor and blitz until smooth. If needed, add a few tablespoons of water to help it blend together.
3. 3.Heat the vegetable oil in a non-stick saucepan over a medium heat and fry the spice paste until fragrant. Add the ground peanuts, tamarind, sugar, 1 tsp salt, the ground coriander and kecap manis along with 200ml water. Stir to combine, then taste for seasoning. Cook over a medium-low heat for 15 mins, stirring continuously until the oil has separated from the sauce. Remove from the heat and leave to cool completely, then decant into a sterilised jar or airtight container. Will keep chilled for up to two weeks.