4 fresh red chili
4 dried chili
2 slices ginger
1 stalk lemon grass
2 candle nuts,
1 tbsp oil
½ tsp tamarind paste, add  150ml water
½ tsp salt,
2 tbsp  sugar,
3 tbsp grounded peanut

1. Pound chili, ginger, lemongrass and candle nut until fine.

2. Heat oil in a wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind juice and bring to a boil.

3. Stir in sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.

4. Serve peanut sauce with satay.
Labels: , | edit post
0 Responses

Post a Comment