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

Recipe Ingredient

  • 6 dried chillies, soaked
  • 5 red chillies
  • 10 shallots
  • 3 cloves garlic
  • 3cm square piece belacan
  • 2 tbsp (heaped) tamarind pulp mixed with 100ml water, squeezed for juice and strained
  • 150g peanuts (groundnuts), roasted and coarsely ground
  • 3 tbsp oil
  • 3 tbsp palm sugar (gula Melaka), ground
  • 250ml coconut milk
  • 1 tsp salt or to taste


  1. Blend the chillies, shallots and garlic in a food processor until fine. Heat oil and fry blended chilli mixture and belacan until aromatic.
  2. Add palm sugar and coconut milk and cook for 3-4 minutes. Add tamarind juice and salt to taste. Stir and cook for a while until well blended.
  3. Remove from heat and stir in ground peanuts to mix. Serve vegetables with the sauce separately or pour sauce over the vegetables.
  4. Toss to mix before serving.

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