Malaysian Peanut Sauce
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Indonesia
Known as an Indonesian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon dried onion flakes
- 1 teaspoon shrimp paste (optional)
- coconut milk
- Water
- 1 teaspoon dried garlic flakes
- 1 tablespoon lime juice
- 1 1/2 tablespoons palm or brown sugar
- 4 dried red chiles
- 1 cup crunchy peanut butter
- 1/3 cup oil
Contains
GlutenCrustaceansTree nutsPeanutsSoy
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels.
- Fry whole chiles until puffed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool.
- Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce.
- Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature. Advance preparation: Prepare 1 week in advance.
- Store in a tightly covered glass container in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency.
Plating
Cookware for this recipe
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Wok
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Frying pan
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Blender
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Wooden spoon
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Sieve