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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 40 |
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1993 Sunday Magazine. Nice with Satay and other asian things. Ingredients:
8 ounces peanuts, roasted unsalted |
4 1/2 tablespoons sugar |
1/2 tablespoon rice vinegar |
1 3/4 ounces tamarind pulp |
2 cups water |
1/2 cup canola oil |
3/4 teaspoon salt |
1 stalk lemongrass |
3 candlenuts (macadamia will work) |
1/2 ounce galangal (fresh or frozen) |
8 chilies, dried |
3 garlic cloves, peeled |
1 large shallot |
Directions:
1. Wash the nuts and peel the galangal. Cut off stalks of the dried chiles and remove the seeds and ribs.
2. Soak the chiles in warm water about 15 minutes until soft. Drain.
3. Slice the garlic and shallot coarsely.
4. Pound the Rempah ingredients in the order given until fine.
5. Place wok over high heat, when it starts to smoke, add oil.
6. Add the rempah and stir fry for 4-5 minutes until fragrant and ingredients look crispy.
7. Add all remaining ingredients. Boil over low heat, stirring constantly.
8. It can be served at once or will keep in the fridge for a few days. If stored, heat before serving.
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