Peanut Sambal with Tamarind
Peanut Sambal with Tamarind |
Ingredients:
1 tablespoon oil
|
5 shallots,
peeled and thinly sliced
|
2 cloves garlic, sliced
|
4 red
finger-length chilies, or 2 bird’s-eye chilies, deseeded and sliced
|
1 ½ cup (225 g)
roasted unsalted peanuts, skins discarded, coarsely grouns in a mortar or
blender
|
1 teaspoon dried
shrimp paste (trasi), dry-roasted
|
2 tablespoons
tamarind juice
|
4 tablespoons
sweet Indonesian soy sauce (kecap manis)
|
1 teaspoon salt
|
Method:
1.
Heat
the oil in a work over medium heat and stir-fry the sliced shallot and garlic
until fragrant and golden brown, 2 to 3 minutes
2.
Add
the sliced chili, peanuts, shrimp paste, tamarind juice and sweet soy sauce,
mix well and bring to aboil. Reduce the the heat to low and simmer for 1 to 2
minutes, then season with salt and remove from the heat. Serve in small bowls
as a condiment for grilled fish and meat with slices of green tomato and
cucumber. This sambal keeps for a week in the refrigerator
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