- 1 1/2 dry roasted peanuts, (cups)
- 6-8 dried red chillies, (seeded and soaked in warm water)
- 3 cloves garlic
- 3 shallots
- 2 lemon grass (white parts)
- 1 inch galangal
- 1/4 cup oil - grapeseed or other
- 3 MC water
- 1 tablespoon sweet soy sauce (ABC Kecap Manis)
- 1 1/2 tablespoon sugar raw
- 1/8 teaspoon salt
- 1 tablespoon tamarind paste
- 1/2 teaspoon fish sauce
- 3 tablespoon peanut butter (smooth)
Recipe is created for
1. Crush Peanuts, by pressing Turbo 5-6 times, Check to see texture. Turbo further if desire a finer, smoother texture. Set aside.
2. Do not clean bowl. Blend all ingredients in Spices, 10 sec / Speed 10. Scrape down and cook for 6 min / Varoma / Speed 2. Blend together for a smoother texture.
3. Add all ingredients in Sauce together with crushed peanuts, and mix for 2.30 min / 100 deg / Speed 2, Reverse
4. Add salt/sugar to desired taste.
This is normally used as a dip for Chicken/Beef/Pork Satay. The traditional additionals include ketupat (compressed rice recipe from "A Taste of Asia" page 18, raw peeled shallots and cucumber
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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