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Peanut Sauce
Accompaniment to Sate Ayam
Author Dave
- 2 tsp oil
- 2 birds-eye chilies
- 3 cloves garlic minced
- 200 g unsalted peanuts dry roasted and skinned
- 1/2 tsp salt
- 3 Tbsp palm sugar or brown sugar
- 250 ml hot water
Heat the oil in a small saucepan.
Cook the chilies and garlic over low to medium heat, stirring frequently until soft, about 5 minutes.
Put into a food processor with the peanuts, salt, kefir lime and palm sugar or brown sugar, and process briefly so that the peanuts are still chunky.
Add the hot water and process briefly to make a thick sauce.
Transfer to a serving bowl.