Special peanut sauce (bumbu kacang)

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.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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