| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | Sauce | 8 | Servings |
INGREDIENTS
| 250 | g | Roasted unsalted peanuts |
| 1 | sm | Onion;chopped |
| 1 | Clove garlic; chopped | |
| 1 | ts | Fresh ginger; chopped |
| 1 | ts | Shrimp paste |
| 1 | ts | Sambal oelek (see recipe) |
| 1 | tb | Light soy sauce |
| 1 | tb | Lemon juice |
| 1/2 | c | Mango chutney |
| 1 | c | Water |
INSTRUCTIONS
Date: Sun, 23 Jun 1996 19:29:37 +0700 From: Jane <lmuiw@SERVER.INDO.NET.ID> 1.Chop peanuts and onions roughly. Combine all ingredients in a food processor, blend until smooth. 2.Pour mixture into a pan, bring to the boil. Reduce heat to low, simmer, stirring occasionally, for about 5 minutes, or until sauce has reduced and thickened. Note : Use Peanut Sauce as an accompaniment to any meat or vegetable dish, a sauce for satays or a dipping sauce for vegetables (gado-gado). **Ginger : Fresh ginger root is recommended, rather than dried. Indonesians also use laos and galangal which give a similar flavour and are occasionally available fresh from Asian food stores. **Shrimp Paste(Terasi) : Extremely pungent, salty paste, sold in jars. Also available in hard blocks. use sparingly. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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