Saus Ka_Ang
Yield
8 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
drippings
pan |
* |
| 1 | Chile |
chile arbol
|
* |
| ½ |
onions
|
*
|
|
| 1 | clove |
garlic
|
|
| ¼ | teaspoon |
shrimp paste
trassi |
*
|
| 3 ½ | tablespoons |
peanut butter
crunchy |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
soy sauce, tamari
watered down |
|
| 1 | cup |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
drippings
pan |
* |
| 1 | Chile |
chile arbol
|
* |
| 0.5 |
onions
|
*
|
|
| 1 | clove |
garlic
|
|
| 1.3 | ml |
shrimp paste
trassi |
*
|
| 53 | ml |
peanut butter
crunchy |
|
| 5 | ml |
salt
|
|
| 45 | ml |
soy sauce, tamari
watered down |
|
| 237 | ml |
coconut milk
|
|
Directions
Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic and trassi. Fry together in a little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.
