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