PEANUT SAUCE SAMBAL KACANG

• portioner: Makes 150g (2 portions a

Ingredienser

75g unsalted, raw peanuts, preferably with their skin on (or 75g unsweetened, unsalted smooth peanut butter)

2 long red chillies, deseeded and very finely chopped

1 garlic clove, peeled and crushed

4 tsp kecap manis (p.254), or more to taste

2 tsp tamarind paste (or 2 tsp lime juice mixed with

2 tsp brown sugar)

Large pinch of sea salt

Sunflower oil, for frying

Vejledning

If using raw peanuts, heat 150ml of oil to 160°C in a deep saucepan over a high heat. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25-30 seconds.) Carefully lower the peanuts into the hot oil using a slotted spoon. Stirring continuously, as peanuts can easily burn, fry for 4-5 minutes until golden. Remove the peanuts from the pan with a slotted spoon and transfer to a tray lined with paper towels to absorb any excess oil.

Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chillies and garlic and fry until softened, about 4 minutes.

Place the fried peanuts or peanut butter in a small food processor with the cooked garlic and chillies, kecap manis, tamarind paste and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse

until the sauce is a pourable consistency. Season

with salt or more kecap manis as needed.