Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 250 grams | Roasted unsalted peanuts |
| 1 small | Onion;chopped |
| 1 \N | Clove garlic; chopped |
| 1 teaspoon | Fresh ginger; chopped |
| 1 teaspoon | Shrimp paste |
| 1 teaspoon | Sambal oelek (see recipe) |
| 1 tablespoon | Light soy sauce |
| 1 tablespoon | Lemon juice |
| ½ cup | Mango chutney |
| 1 cup | Water |
Date: Sun, 23 Jun 1996 19:29:37 +0700 From: Jane <lmuiw@...>
1.Chop peanuts and onions roughly. Combine all ingredients in a food processor, blend until smooth. 2.Pour mixture into a pan, bring to the boil. Reduce heat to low, simmer, stirring occasionally, for about 5 minutes, or until sauce has reduced and thickened. Note : Use Peanut Sauce as an accompaniment to any meat or vegetable dish, a sauce for satays or a dipping sauce for vegetables (gado-gado). **Ginger : Fresh ginger root is recommended, rather than dried. Indonesians also use laos and galangal which give a similar flavour and are occasionally available fresh from Asian food stores. **Shrimp Paste(Terasi) : Extremely pungent, salty paste, sold in jars. Also available in hard blocks. use sparingly.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .