• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 3-4 thin slices galangal (lengkuas)
  • 2 stalks lemon grass (serai), sliced coarsely
  • 5 cloves garlic
  • 14-15 shallots
  • 18-20 fresh red chilllies
  • 1 tbsp belacan stock granules
  • 40g seedless tamarind paste mixed with 1 cup water and squeezed for tamarind juice
  • 75g peanut butter
  • 50g roasted peanuts, coarsely pounded
  • 100ml oil
  • Seasoning
  • 3-4 tbsp sugar or to taste
  • Salt to taste


  1. Combine chillies, garlic, shallots, galangal, lemon grass and belacan in a food processor.
  2. Add a little water and process or grind until fairly fine.
  3. Heat oil in a wok, sauté the ground ingredients until fragrant.
  4. Add tamarind juice and bring to a boil.
  5. Lower the heat and simmer for 10 minutes then mix in peanut butter, ground peanuts and seasoning.
  6. Continue to simmer for an extra 1-2 minutes.

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