-
Heat oil in a
wok or frying pan and fry the raw peanuts over medium heat, stirring
constantly and lifting them out as soon as they show signs of turning
golden.
-
They will
continue to cook in their own heat, so don't leave them in the oil until
they are brown or they will be overdone and bitter.
-
Drain on
absorbent paper and allow to cool, then rub off skins and pound, crush
or work in blender until they are coarsely ground.
-
They should
be crisp and have lots of crunchy bits, not worked to a smooth paste.
-
Put dry
chilies in a bowl and pour very hot water over them to cover.
-
Soak for 20
minutes at least.
-
In the
container of an electric blender put the soaked chilies and about 2
tablespoons of the soaking water, the onion, garlic and belacan and
blend until a smooth paste.
-
Heat 3
tablespoons oil in a wok or frying pan and fry the blended mixture over
medium heat, stirring constantly, until it darkens in color and the
onions and garlic smell cooked.
-
Remove from
heat.
-
Stir in the
tamarind liquid, salt, coconut milk and sugar and transfer to a bowl to
cool.
-
When sauce
has cooled stir in the peanuts so they retain their crunchiness.
-
Serve this
hot sauce with Malay beef satay and
ketupat.
-
Garnish the
ketupat with sliced cucumber, not only for appearance but also because
it is the ideal thing to cool a tongue startled by the heat of the
sauce.
-
For novices,
reduce the number of chilies to 3 or 4.
