Tuesday, March 18, 2008

Peanut Sauce

Ingredients

500g groundnuts - deep fry on slow heat until cooked. Drain from oil. Cool. Peel the skin. Put into the blender and blend fine.
3 onions - peel , wash and blend.
25 dried chillies - remove seeds, cut and boiled with water. Drain and rinse a few times.
Blend fine.
3 sticks of lemon grass - bruised
1/4 cup tamarind pulp
6 cups of water
6 cakes of small-sized palm sugar (gula kerek)
salt
1/2 cup oil

Method

1. Combine the tamarind pulp with water to get tamarind juice. Set aside.
2. Heat oil. Fry the blended chillies until separated from the oil.
3. Add in the blended onion and lemon grass. Fry until onion is cooked and separated from the oil..
4. Pour in the tamarind juice and let it boil.
5. Add in the blended peanuts and palm sugar and let it simmer until the sauce reaches your
desired thickness.
6. Add salt and taste. Boil for 5 minutes more and turn off heat.

*
(1) you can add some diced meat after step 3. Cook for 10 minutes and continue with
step 4.
(2) the sauce will taste even better if cooked a day before it is to be served and reheated before serving it with compressed rice cubes.
(3) the groundnuts can also be prepared by frying them in the oven. Put them in a baking tin and pour 1 - 2 tablespoons of cooking oil. Mix them well so that the nuts are well- coated with oil. Fry at 150-160C until well-fried and turn golden. Do stir once a while for even frying.

Kuah Kacang

500 gm kacang tanah - digoreng dalam minyak banyak dengan api yang perlahan. Angkat dan toskan. Sejukkan. Buang kulit. Kisar halus.
3 biji bawang besar - dikupas, dicuci dan dikisar
25 batang cili kering - dibuang biji, dipotong dan direbus. Tos dan kisar
3 batang serai - dimemar
1/4 cawan asam jawa
6 cawan air
6 keping gula kerek ( saiz kecil )
garam halus
1/2 cawan minyak masak

Cara-caranya

1. Campur asam jawa dengan enam cawan air bagi mendapatkan jus asam jawa. Ketepikan.
2. Panaskan minyak. Tumis cili kisar sehingga garing dan naik minyak.
3. Masukkan bawang besar dan serai. Tumis sehingga garing dan naik minyak.
4. Tuang air asam jawa dan jerang sehingga mendidih.
5. Masukkan kacang tanah dan gula kerek. Renihkan kuah kacang sehingga kepada kepekatan kuah yang disukai.
6. Tambah garam secukup rasa. Renih 5 minit lagi dan angkat.

*
(1) boleh ditambah hirisan dadu daging selepas cara (3). Masak selama 10 minit dan teruskan ke cara (4).
(2) kuah kacang ini akan berasa lebih sedap jika dimasak sehari sebelum ia dihidangkan dan dipanaskan sebelum dihidang dengan nasi empit.
(3) kacang tanah boleh juga disediakan dengan cara di bakar di dalam ketuhar. Letak kacang tanah di dalam tin pembakar. Tuang di atasnya 1-2 sudu besar minyak masak dan gaul rata supaya kesemua kacang disaluti minyak. Bakar pada suhu 150 - 160C sehingga ia garing dan keemasan sambil sekali-sekala di balik-balikkan.

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