Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Soak the
Dried Chili Pepper (1)
in a small bowl of warm water.
Step 2
Soak the
Tamarind Pulp (15 g)
in about 4 tablespoons of water. After a few, gently press the tamarind pulp with your fingers to release the tamarind juice.
Step 3
Grind the
Unsalted Peanuts (75 g)
in a food processor or Magic Blender for a few seconds. Set aside.
Step 4
Cut off about 1cm from the
Lemongrass (3 stalks)
roots, then slice only the pale portion of the lemongrass.
Step 5
Put the sliced lemongrass,
Garlic (3 cloves)
,
Shallots (4)
,
Ground Cumin (4 g)
and
Ground Coriander (2 g)
into the blender.
Step 6
Add the tamarind juice, using your fingers as a sieve to catch the pulp.
Step 7
Add
Water (60 mL)
into the blender or food processor, then blend until all of the ingredients are pureed.
Step 8
Heat
Cooking Oil (60 mL)
over medium high heat. Stir-fry the sauce puree until the oil starts to rise to the top.
Step 9
Add the ground peanuts,
Water (240 mL)
,
Salt (6 g)
and
Brown Sugar (40 g)
.
Step 10
Stir till well combined. Allow the sauce to simmer for a minute before serving.
Step 11
Serve with your favorite satay. Enjoy!
