| 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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