Saus Kacang
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
drippings
pan |
* |
| 1 | each |
thai bird's eye chili peppers
|
* |
| ½ | each |
onions
|
|
| 1 | each |
garlic cloves
|
|
| ¼ | teaspoon |
shrimp paste
|
*
|
| 3 ½ | tablespoons |
peanut butter
crunchy |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
tamarind juice
|
* |
| 1 | cup |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
drippings
pan |
* |
| 1 | each |
thai bird's eye chili peppers
|
* |
| 0.5 | each |
onions
|
|
| 1 | each |
garlic cloves
|
|
| 1.3 | ml |
shrimp paste
|
*
|
| 53 | ml |
peanut butter
crunchy |
|
| 5 | ml |
salt
|
|
| 45 | ml |
tamarind juice
|
* |
| 237 | ml |
coconut milk
|
|
Directions
Grind together pepper, onion, garlic, and shrimp paste.
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.
