I developed a strange addiction to this rich, thick and sweet sauce while on holiday in Bali. Often served with satay, this peanut sauce is just as good on roast, toast, sandwiches, tortillas or steamy rice , I realised.
Among the numerous peanut sauces I've cooked and tried, this recipe is the closest I could get to the one I fell in love with in Bali. Thank you Mr. Google! (^_^)
Ingredients:
3 tbsp. light soy sauce
3 tbsp. kecap manis
2 tsp. tamarind pulp
juice of 1 lemon
3 tbsp. palm sugar
2 tsp. minced lemon grass
4 gloves of garlic, finely minced
2 shallots, finely minced
1 tbsp. peanut oil
1 1/2 cups water
1 glass ( 350 g) chunky peanut butter
Optional: 3 bird's eye chillies , chopped ( if you like it hot)
Cooking Direction:
1. Mix everything in bowl expect peanut butter.
2. Put into a pan and bring to a gentle boil.
3. Add peanut butter and stir until well incorporated and thickens. Done!
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