Peanut sauce is rich and savoury. It is a must when we are making satay or grilled meat on skewers. It can also be eaten with compressed rice (nasi impit), deep-fried taukwa or fruit / fruit and vegetable salad.
Ingredients:
- 350 g peanuts
- 50 g tamarind pulp
- 50 g water - to mix with the tamarind pulp
- 30 g dried prawns
- 50 g dried chilies
- 200 g onion, peel and cut into small pieces
- 45 g garlic, peel
- 50 g lemongrass, slice thinly
- 20 g galangal, slice thinly
- 200 ml water - for blending
- 1 tbsp turmeric powder
- 10 g coriander powder
- 200 ml cooking oil
- 100 ml water - for cooking the sauce
- 80 g gula Melaka/ brown sugar or to taste
- 1 tbsp salt or to taste
Instructions:
- Wash and fry the peanuts without oil in the kuali till they are crunchy. Remove the membrane. Pound them coarsely or finely according to your preference. I pounded them coarsely as I like to bite and feel the crunch of the peanuts. Set them aside. (You can do this one day in advance to spread out the work.)
- Add water to the tamarind pulp to yield the required tamarind juice. Set it aside. (Increase the tamarind pulp if you want a more sour sauce.)
- Wash and blend the dried prawns. Set aside.
- Wash the dried chilies and soak them in hot water till soft. Cut them into shorter pieces.
- Blend the dried chilies, onion, garlic, lemongrass and galangal with water till a fine paste is formed.
- Heat up the kuali with cooking oil. You may add more oil for a more shiny sauce.
- Add the blended ingredients, turmeric powder and coriander powder to the kuali. Fry the ingredients till they are fragrant and the oil separates from the ingredients. Add water slowly if the ingredients are too dry. The sauce should not be too watery.
- Add tamarind juice, gula Melaka/brown sugar and salt.
- Scoop up once the sauce has boiled.
