Sambal Kacang (Peanut Sauce)

Recipe Ingredients

1 cup	237ml	Roasted unsalted peanuts
2		Lemongrass
16		Dried chiles - (seeded and soaked)
1		Fresh ginger
1		Fresh galangal
6		Shallots - (or 1 medium onion)
3		Garlic
		Sugar to taste - (palm sugar is best)
1 tablespoon	15ml	Tamarind - soaked and diluted with 3/4 c. Hot water
1 tablespoon	15ml	Fennel seed
1 1/2 cups	355ml	Coconut milk
2 tablespoons	30ml	Peanut/corn oil

Recipe Instructions

First, chop peanuts (or use a food processor) into tiny chunks -- as tiny as the peanuts in your chunky peanut butter, but not too fine. Then, in a blender or food processor blend chiles, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste.

Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continuously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes.

If the sauce is too thick for your liking, add more coconut milk or water.

Source:
Brian Reid DEC Western Research Laboratory, Palo Alto CA

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