Peanut Sauce
By : Saroj KeringMethod
Crush peanuts coarsely.
Blend all ingredients to a smooth paste in an electric blender.
Pour mixture in a non-stick or heavy pan, bringing to a boil.
Reduce heat, cover and simmer, stirring occasionally.
Remove when sauce is thick enough to coat the back of a spoon.
Use as required.
Making time: 15 minutes
Makes: 2 cups approx.
Shelflife: 2 weeks refrigerated
Ingredients:
2 cups roasted skinned, unsalted peanuts
1 cup water
1 onions chopped
1 small bulb garlic, peeled and flakes skinned
1" piece fresh ginger, peeled and finely chopped
1 tsp. sambal ulek (refer recipe given)
1 small raw mango, peeled, chopped and blended to a paste
2 lemons juice extracted
1 tbsp. soya sauce (light)
2 cups roasted skinned, unsalted peanuts
1 cup water
1 onions chopped
1 small bulb garlic, peeled and flakes skinned
1" piece fresh ginger, peeled and finely chopped
1 tsp. sambal ulek (refer recipe given)
1 small raw mango, peeled, chopped and blended to a paste
2 lemons juice extracted
1 tbsp. soya sauce (light)
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