Recipe Description
This recipe was first published in Flavours magazine.
Recipe Ingredient
- spice paste
- 2 cloves garlic
- 1 stalk lemongrass
- 1 1/2 cm ginger
- 2 1/2 cm galangal
- 1/2 tbsp belacan (dried shrimp paste)
- 5 shallots
- Other Ingredients
- 4 tbsp chilli paste
- 350 g peanuts (roasted, skinned and ground)
- 450 ml water
- 2 tbsp brown sugar
- salt and sugar to taste
- 1 tbsp tamarind paste
- 200 ml santan sawit
- 100 ml palm oil
- 1 stalk lemongrass (bruised)
Instructions
- Place spice paste ingredients in a blender and process till fine.
- Place the oil in a pot and saute spice paste with lemongrass stalk and chilli paste till aromatic.
- Add the peanuts, stirring, then water, brown sugar, salt and sugar to taste. Cook until mixture is thick, then add the tamarind paste and santan. Simmer for 10 minutes. If necessary, add hot water to adjust texture. Remove from heat and serve immediately with nasi impit.
