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Coconut
Recipes |
Indonesian Peanut Sauce Recipe
Ingredients
1 tsp sea salt
2 garlic cloves, minced (1 tablespoon)
12 chiles de arbol or chiles Japones, softened in hot water, dried,
seeded, and minced
1 Tbsp minced galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed,
minced (1/4 cup)
2 shallots, minced (1/4 cup)
1 tsp red miso
3 Tbsp vegetable oil
1/4 cup plus 1 Tbsp sugar
1/4 cup creamy peanut butter
1/2 cup coconut cream
1/4 cup tamarind juice
Instructions
Pound the salt and garlic in a mortar with a pestle into a fine
paste. Add the chiles and pound to a puree. One at a time, add the
galangal, lemongrass, shallots, and red miso, in sequence, adding
each one only after the previous ingredient has been completely
pureed and incorporated into the paste. Transfer to a bowl or to a
glass jar with a right-fitting lid. Refrigerated, the seasoning
paste will keep for a month.
Or, if using a blender, add all the above ingredients plus the
vegetable oil and puree.
Saute the chile paste in the oil (or the chile paste-oil mixture) in
a saucepan over mediium-high heat until it exudes a pleasant aroma,
about 2 to 3 minutes. Lower the heat and add the sugar, peanut
butter, coconut cream and tamarind juice. Stir to mix, and heat
until the mixture boils and thickens, about 2 minutes.
Transfer to a bowl and let cool before serving. Stored in a glass
jar with a tight-fitting lid in the refrigerator, the sauce will
keep for a couple of weeks. If it congeals and thickens, dilute with
2 to 3 tablespoons water and cook over low heat in a saucepan,
stirring until smooth.
Yield: 1 cup
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