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Peanut Sambal with Tamarind Recipe

Peanut Sambal with Tamarind Recipe

Peanut Sambal with Tamarind Recipe

Ingredients :

  • 1 tablespoon oil
  • 5 shallots, peeled and thinly sliced
  • 2 cloves garlic, sliced
  • 4 red finger-length chilies, or 2 bird’seye chilies, deseeded and sliced
  • 11/2 cups (225 g) roasted unsalted peanuts, skins discarded, coarsely ground in a mortar or blender
  • 1 teaspoon dried shrimp paste (trasi), dry-roasted
  • 2 tablespoons tamarind juice
  • 4 tablespoons sweet Indonesian soy sauce (kecap manis)
  • 1 teaspoon salt

Method :

  1. Heat the oil in a wok over medium heat and stir-fry the sliced shallot and garlic until fragrant and golden brown, 2 to 3 minutes.
  2. Add the sliced chili, peanuts, shrimp paste, tamarind juice and sweet soy sauce, mix well and bring to a boil. Reduce the heat to low and simmer for 1 to 2 minutes, then season with the salt and remove from the heat. Serve in small bowls as a condiment for grilled fish and meat with slices of green tomato and cucumber. This sambal keeps for a week in the refrigerator.

Makes 1 cup
Preparation time : 20 mins
Cooking time : 10 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Sambal Tauco – Yellow Bean Sauce Sambal Recipe”