Peanut Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 8 ounces peanuts, roasted unsalted
• 4 1/2 tablespoons sugar
• 1/2 tablespoon rice vinegar
• 1 3/4 ounces tamarind pulp
• 2 cups water
• 1/2 cup canola oil
• 3/4 teaspoon salt
• 1 stalk lemongrass
• 3 candlenuts (macadamia will work)
• 1/2 ounce galangal (fresh or frozen)
• 8 chilies, dried
• 3 garlic cloves, peeled
• 1 large shallot

Recipe

• 1 wash the nuts and peel the galangal. cut off stalks of the dried chiles and remove the seeds and ribs.
• 2 soak the chiles in warm water about 15 minutes until soft. drain.
• 3 slice the garlic and shallot coarsely.
• 4 pound the rempah ingredients in the order given until fine.
• 5 place wok over high heat, when it starts to smoke, add oil.
• 6 add the rempah and stir fry for 4-5 minutes until fragrant and ingredients look crispy.
• 7 add all remaining ingredients. boil over low heat, stirring constantly.
• 8 it can be served at once or will keep in the fridge for a few days. if stored, heat before serving.