Best Peanut Sauce

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Best Peanut Sauce

Authentic spicy peanut sauce. Goes great with the chicken satay recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 1 cup Peanuts Dry roasted, unsalted
  • 1 tbsp Tamarind Paste
  • 0.25 cup vegetable oil
  • 1 cup Water
  • 0.5 tsp Salt or to taste
  • 2.5 tbsp Palm Sugar
  • 1 tsp Coriander Powder
  • 1 tbsp Soy Sauce, Sweet Use the thick sweet stylle

Spice Paste

  • 4 whole Chillis, dried desseded and soaked in warm water
  • 3 Cloves Garlic peeled
  • 4 small Shallots peeled
  • 1 Stalk Lemongrass Cut into three strips
  • 0.5 Inch Galangal buy frozen from chinese supermarket, just grate it frozen

Instructions

  • Crush the peanuts till fine in a food processor.
  • Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
  • In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
  • Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
  • Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
  • Let cool to room temperature and serve with satay chicken.

Notes

Sticky Teriyaki Aubergine – Jamie Olivers 5 Ingredient.

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Sticky Teriyaki Aubergine - Jamie Olivers 5 Ingredient.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1 Whole Aubergine
  • 1 Bunch Spring Onions
  • 2 Whole Chillies 1 Yellow 1 Red etc
  • .25 Cup Peanuts Roasted Unsalted
  • 50 ml Teriyaki Sauce

Instructions

  • Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.
  • Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side down in the pan, then season with sea salt and black pepper.
  • Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
  • Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
  • Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
  • When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.
  • After a few minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
  • Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.