/ Tuesday, July 1, 2014 / 3 Comments / Asian , Condiments and Sauces , Malaysian , Vegan , Vegetarian , Video Tutorial
This peanut sauce goes very well with just about any grilled skewered meat, seafood, fritters, or salad.
2 ½ Tbsp Peanut Oil
1 ½ Cups of Peanuts
15 Dried Chilies, cut into smaller pieces
2 Red Chilies, seeded, cut into smaller pieces
1 Large Red Onion, peeled & big diced
1 Tbsp Tamarind Paste
About 165 grams Palm Sugar
1 ½ Cups Water
1 ¼ tsp Sea Salt
Combine the tamarind paste, palm sugar, and water in a small saucepan. Bring it to a simmer until the palm sugar has melted. Remove from the heat, and drain with a fine sieve.
Heat about 1 ½ Tbsp of peanut oil over moderate heat. Toss in the peanuts and stir-fry for about 9 to 10 minutes, or until the peanuts are cooked and light brown in color. Remove the peanuts and set aside to cool completely.
Add the remainder peanut oil and the dried chilies. Stir for a few seconds, add the red chilies, and follow by the red onion. Cook until the red chilies and onion are softened. Remove and set aside.
Process the peanuts in a food processor until finely ground and set aside. Combine the dried chilies, red chilies, and onion in a food processor. Whizz until all the ingredients are smooth.
In a large bowl, combine all the chili and onion paste, tamarind water, and mix well. Then season the sauce with some sea salt. Let the peanut sauce thicken for about 30 minutes before serving.