Sambal Kacang
Ingredients
175 ml vegetable oil
375 gm unblanched peanuts
1.25 liters cold water
2 tablespoons soy sauce
1 tablespoon lemon juice
Salt and black pepper to taste
For the sauce
4 chopped shallots
4 chopped cloves of garlic
4 large chilies, seeded and chopped
2.5 cm fresh ginger, finely chopped
2 teaspoons chopped coriander
4 chopped blanched almonds
2 tablespoons tamarind juice
2 tablespoons peanut oil
Preparation
Heat the oil in a wok and fry the peanuts for 3-4 minutes or until golden, stirring continuously; remove from the wok and drain on kitchen paper; blend all the ingredients together until you get a well mixed paste. Transfer the mixture into a saucepan, bring to the boil and cook for 2 minutes, stirring continuously; add the water, bring back to the boil and cook for 10 minutes. Finely grind the peanuts in an electric blender, add to the saucepan and mix well. Add the soy sauce and lemon juice, and season to taste. Continue cooking, stirring continuously until the desired consistency is obtained. The sauce will keep in the freezer for up to two months. Thaw out by adding a cup of water and re-heating until the desired consistency is obtained. |
