Portion: 4 (if serve as a sauce or dressings)
Prep and cooking time: 60 minutes
Tools:
Pan
Pestle and morter
Blender
Scale
Knife
Ingredients:
150 gr peanuts or ready made roasted peanut butter
(if using on the shelf peanut butter make sure it’s made only of roasted peanuts so no added salt etc)
3 Chillies (for mild but add more if you prefer it hot)
3 garlic
1 tsp salt
1 kaffir lime leaf
1 tsp tamarind paste
1 candlenuts
200 ml coconut milk
50 gr palm sugar
150 ml water
How to make the sauce?
Skip step 1 and 2 if using ready made peanut butter.
1. Fry the peanuts in a pan, medium heat until it’s brown (around 10 minutes). Make sure to keep stirring the peanuts to stop it from burning.
2. Cool the peanuts then use the blender to ground them.
3. Make a paste out of chilli, garlic, kaffir lime leaf, and candlenut using pestle and morter.
4. Then with a teaspoon of oil in the pan, fry the paste until it become light in colour.
5. Add the ground peanuts into the pan and mix it with the paste.
6. Add water to help mix the peanuts and the paste.
7. Add the palm sugar and coconut milk.
8. Keep on stirring until the palm sugar dissolved and the coconut milk mixed in.
9. The sauce is ready when the sauce started to boil.
10. Serve as dressings for steamed vegetables as gado-gado or use it as dips.
Dee's food log 