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Title: Saus Kacang I - Crunchy Peanut Sauce
Categories: Sauce
Yield: 1 Batch
| 7 | tb | Peanut oil |
| 1 | ts | Dried garlic flakes =OR= * |
| 1 | ts | Instant minced garlic * |
| 2 | tb | Dried onion flakes * |
| 2 | lg | Dried chiles |
| 1 | ts | Dried shrimp paste (trasi) |
| 1 | tb | Lemon juice |
| 1 | tb | Dark soy sauce |
| 12 | oz | Crunchy peanut butter |
| 1 1/2 | tb | Palm sugar ** |
"There are many recipies for peanut sauce, but this is my favourite. Without the addition of liquid, it keeps for weeks in a bottle. When required, add 3 parts coconut milk or water to 1 part sauce and reheat. Try it without additional liquid as a sandwich spread, a relish with cold meats or grills, a savoury dip, or a topping for cocktail canapes."
* Fresh garlic and onion can be used instead of dried garlic and onion flakes. Peel 6 garlic cloves and cut into thin slices. Peel and finely slice 1 medium-size onion. Fry separately over low heat, removing from heat as soon as they turn golden brown. Drain on absorbent paper and cool. Crumble the crisp garlic slices before adding to sauce.
** Substitute dark brown sugar
Heat oil in a small wok or frying pan and fry garlic flakes for a few seconds until golden (put them in a fine mesh wire strainer and lower them into oil that is not too hot, for they burn easily; the strainer enables them to be lifted out as soon as they change colour). Drain on absorbent paper. Fry onion flakes in the same way, again taking care that they do not burn. Drain and cool. Fry whole chiles until they are puffed and crisp, which should take less than a minute. Remove chiles from pan, drain and cool. Discard stalks and seeds and crumble or chop chiles into small pieces. Set aside with onion and garlic.
In oil remaining in pan, fry the trasi, crushing it with the back of the spoon. Add lemon juice and soy sauce. Remove from heat, add peanut butter and stir until well blended. Cool. When quite cold add crisp garlic and onion flakes, crumbled chiles and sugar. Mix thoroughly and put in a screw-top jar ro store.
Use as is, or mix in enough coconut milk or water to make more liquid consistency. Add salt as required.
From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0
MM & typos by Kurt.
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