| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Malay |
Sauces, Ethnic |
1 |
Servings |
INGREDIENTS
| 10 |
|
Dried chillis |
| 10 |
|
Shallots |
| 1/4 |
c |
Fresh ginger; grated |
| 1/4 |
|
Lengkus; (galangal) |
| 3 |
|
Sticks lemon grass |
| 7 |
oz |
Peanuts; roasted |
| 1 |
ts |
Brown sugar or to taste |
|
|
Salt to taste |
| 1/4 |
c |
Tamarind juice |
| 1 |
c |
Coconut milk |
INSTRUCTIONS
Blend shallots, chilies, ginger, galangal and lemon grass in the blender.
Blend the roasted peanuts separately. Heat 1/2 cup oil and fry the ground
ingredients until the oil separates from them. Add crushed peanuts and mix
well. Add in the brown sugar, salt, tamarind juice and coconut milk. Stir
the mixture and allow it to simmer until the gravy is thick and oil rises
to the top.
GOURMET GETAWAYS SHOW #GG1A03
Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: Gourmet Getaways-Malaysia/TVFN
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep
22, 1998, converted by MM_Buster v2.0l.
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