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 <em>(See note 1)</em>
- 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 <em>, See note 2</em>
- 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 <em>(or mortar and pestle)</em> until everything comes together into a thick brown paste. <em>(See note 3)</em>
- To make the peanut sauce, pour tamarind juice and just enough hot water and stir until the sauce reaches your preferred thickness.