Sunday, 23 March 2008

Sambal kachang (spicy peanut sauce)

Sambal kachang

This quantity will make about 1 ½ cups of sauce

1 cup of freshly roasted peanuts (raw peanuts with skin) or bought roasted peanuts (you can use peanut butter if you want but only about ½ cup)

1 – 2 tsp of shrimp paste

1 - 3 red chillies, deseeded

½ cup of coconut milk from a tin

Some tamarind juice (much as you like), use reconstituted tamarind pulp or ready to use tamarind juice or concentrate

Salt to taste

Small chunk of palm sugar (much as you like)

Some water to thin the sauce (optional)

Method:

- Dry roast shrimp paste in a pan for 2 – 3 minutes (if you use thai shrimp paste it is a lot softer than Malaysian shrimp paste, just spread it on the pan Dry roast till the paste is dry and crumbly). Warning: very strong smell, open all windows and close kitchen door.

- Put all ingredient in a blender and blitz till very smooth and thick, add water if you like it thinner.

- You can either heat the sauce for few minutes then leave to cool. I never bother just use it straight after blending.

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