Name: Malaysian Peanut Sauce
Ingredients: 1/3 c Oil; 1 ts Dried garlic flakes; 1 tb Dried onion flakes; 4 Dried red chiles; 1 ts Shrimp paste (optional); 1 tb Lime juice; 1 tb Dark soy sauce; 1 c Crunchy peanut butter; 1 1/2 tb Palm or brown sugar; Coconut milk or water to thin to desired consistency

The person who refuses to compromise under any and every circumstance is obstinate, unreasonable, and selfish. That sort of strong-willed inflexibility is sinful and has been the ruin of many relationships and organizations. But when it comes to matters of principle – moral and ethical foundations, biblical absolutes, the axioms of God’s Word, God’s clear commands, and the truthfulness of God Himself- it is never right to compromise.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Malay	Malaysian, Condiments	1	Cups

INGREDIENTS

1/3	c	Oil
1	ts	Dried garlic flakes
1	tb	Dried onion flakes
4		Dried red chiles
1	ts	Shrimp paste (optional)
1	tb	Lime juice
1	tb	Dark soy sauce
1	c	Crunchy peanut butter
1 1/2	tb	Palm or brown sugar
		Coconut milk or water to thin to desired consistency

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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