A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.
- 250 g peanuts with skin on, deep fried or toasted
- 8 red cayenne peppers, boiled (See note 1)
- 4 cloves garlic, fried
- 8 kaffir lime leaves, thinly sliced
- 5 cm piece galangal, peeled
- 1 teaspoon toasted shrimp paste
- 75 g coconut sugar
- ½ tablespoon salt
- 2 tablespoon tamarind juice (See note 2)
- hot water to thin the sauce (about 2 cups)
- Grind together peanuts, cayenne peppers, garlic, kaffir lime leaves, galangal, toasted shrimp paste, palm sugar, and salt with a food processor (or mortar and pestle) until everything comes together into a thick brown paste. (See note 3)
- To make the peanut sauce, pour tamarind juice and just enough hot water and stir until the sauce reaches your preferred thickness.
2. 1 teaspoon tamarind + 2 tablespoon water
3. It will be pretty sticky and should clump together and you should be able to gather them into a ball or shape into a block. This can be stored in the fridge if you are not going to use the peanut sauce immediately.