Saus Kacang (Chili and Peanut Sauce)
Malaysian
Serves 8

INGREDIENTS

Oil for deep frying
1 cup raw peanuts
10 large dried red chilies
1 medium onion, roughly chopped
6 cloves garlic, peeled
1/2 teaspoon dried shrimp paste (blacan)
3 tablespoons coconut or peanut oil
3 tablespoons tamarind liquid
1 teaspoon salt
1 cup thick coconut milk
1 tablespoon palm sugar or substitute

COOKING METHOD

Heat oil in wok or frying pan and fry raw peanuts over medium heat, stirring constantly and lifting them out as soon as they turn golden. Peanuts will continue to cook in their own heat, so do not leave them in the oil until they are brown or they will be overdone and bitter.

Drain peanuts on absorbant paper and allow to cool. Rub off skin and pound. Crush until they are coarsely ground. Peanuts should be crisp and have lots of crunchy bits.

Put dry chilies in bowl and pour very hot water until covered. Soak for 20 minutes or longer.

In a container of blender, put soaked chiles and about 2 tablespoons of chili-soaked water, onion, garlic, and blacan. Blend until smooth paste.

Heat 3 tablespoons of oil in a wok or frying pan and fry blended mixture over medium heat, stirring constantly, until it darkens in color and the onion and garlic smell cooked. Remove from heat. Stir in tamarind liquid, salt, coconut milk, and sugar and transfer to a bowl to cool.

When sauce has cooled, stir in peanuts so they retain crunchiness.

NOTES

Serve this hot and pungent sauce with Malaysian beef satay and sliced cucumbers.