Servings: 4 people
Cast iron pan
For the Spice Paste
- 8 g garlic, peeled (2 cloves)
- 7 g ginger, peeled (about the same amount as the garlic)
- 13 g lemongrass, chopped finely (½ stalk)
- 1 whole chili
- 85 g peanut oil, or vegetable oil (¼ cup)
- ½ stalk lemongrass
- 65 g peanuts, unsalted, not roasted (¼ cup)
- 16 g kecap manis (1 tbsp)
- 10 g palm sugar (3 tsp)
- ¼ piece lime, juiced
- 87 g coconut milk (¼ cup)
- 5 g salt (1 tsp)
- 22 g tamarind pulp, de-seeded (1 tbsp)
- 62 g hot water (¼ cup)
Set the oven to 190°C/375°F and roast the nuts on a tray until dark brown, about 7 minutes.
Pulse the nuts in the food processor until fine but not a paste.
Add the hot water to the tamarind and let sit for 10 minutes.
Blend all the ingredients for the spice paste together.
Strain the water from the soaked tamarind pulp. Discard the pulp and set aside the tamarind water.
Cook the spice paste over low heat for about 5 minutes until it smells aromatic. Add the lemongrass stock.
Add all of the other ingredients except the peanuts and cook out until slightly thickened. About 5-10 minutes.
Once slightly thickened, add the peanuts and turn off the heat. Check the seasoning. Let cool slightly and serve at room temperature. Enjoy!
If the sauce is too thick just add 1 or 2 tbsps of hot water and mix.
This sauce will keep for up to a week in the fridge and freezes well.
You'll notice that the sauce splits but this is how it's meant to be served.
This recipe is inspired by Rasa Malaysia's authentic peanut sauce which I think is prepared well.
Calories: 374kcal | Carbohydrates: 16g | Protein: 5g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 568mg | Potassium: 247mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg