Yield: 8 Servings
|250 grams||Roasted unsalted peanuts|
|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|
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, .