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Malaysian Peanut Sauce

Cuisine: Indonesian
Serves: 1 people

Recipe Ingredients

1/3 cup 78mlOil
1 teaspoon 5mlDried garlic flakes
1 tablespoon 15mlDried onion flakes
4   Dried red chiles
1 teaspoon 5mlShrimp paste (optional)
1 tablespoon 15mlLime juice
1 tablespoon 15mlDark soy sauce
1 cup 198g / 7ozCrunchy peanut butter
1 1/2 tablespoons 22mlPalm or brown sugar
  Coconut milk

Recipe 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.

Elizabeth Powell


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