In a food processor, grind the cooked peanut, chili, and garlic into a paste.Sauté bird eye chilies, cayenne chili, and garlic until fragrant.Heat oil in a frying pan and sauté peanuts until toasted and fragrant, about 5 to 8 minutes, stir frequently so the peanuts are evenly browned.1/2 teaspoon vinegar (Indonesian: cuka).2 cloves garlic (Indonesian: bawang putih).1 red cayenne chili (Indonesian: cabe keriting merah).3 red bird eye chilies (Indonesian: cabe rawit merah).100 gram shelled peanut (Indonesian: kacang tanah kupas).So, if you are a fan of simply boiled shellfish, and are looking for the perfect sauce, please give this one a try. I know its weird, but somehow peanut sauce and boiled shellfish seems to go really well together, or at least this one does. On the tables were various dipping sauces to suit your preference, I remember a pineapple based sauce (definitely fruity, can’t remember exactly anymore), then some really hot chili sauce, and the one I love most was definitely the peanut chili sauce.
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