Spicy Peanut Sauce from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietna
This is one of the first authentic Malaysian sauces I learned, It was back in the late 1980s and my then-Malaysian-food-guru, Mr. Lajis, had come to my mother-in-laws house to show me some of the s...
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Ingredients
- 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)
- 2 medium Shallots, roughly chopped
- 2 cloves Garlic, roughly chopped
- 2 tsp. Finely grated galangal
- ½ cup (½ oz. / 14 g.) Dried red hot chilies, stems and seeds removed
- ½ cup Vegetable oil
- 1 tsp. Dried shrimp
- 3 cups Water
- 1½ cups Peanuts, roasted in dry pan or deep-fried, ground finely
- 2 tsp. Kosher salt
- ¾ cup Granulated sugar
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