Peanut sauce

• dry roasted peanuts↗150g g
• vegetable oil↗50ml ml
• tamarind concentrate or paste↗1 tbsp tbsp
• gula melaka palm sugar↗3 tbsp tbsp

  or use dark brown soft sugar

• ground coriander↗1 tsp tsp
• kecap manis↗1 tbsp tbsp

  (sweet soy sauce)

• dried red chillies↗8

  soaked in warm water for 20 mins, then drained, deseeded and roughly chopped

• garlic cloves↗3

  roughly chopped

• shallots↗4

  peeled and roughly chopped

• lemongrass stalk1

  trimmed and roughly chopped

• galangal↗1.5cm piece of

  peeled and roughly chopped

Step-by-step instructions

1. 1

   Blitz the peanuts in a food processor until finely chopped but retaining a bit of texture. Remove to a bowl and clean out the food processor.

2. 2

   Put all of the ingredients for the spice paste in the food processor and blitz until smooth. If needed, add a few tablespoons of water to help it blend together.

3. 3

   Heat the vegetable oil in a non-stick saucepan over a medium heat and fry the spice paste until fragrant. Add the ground peanuts, tamarind, sugar, 1 tsp salt, the ground coriander and kecap manis along with 200ml water. Stir to combine, then taste for seasoning. Cook over a medium-low heat for 15 mins, stirring continuously until the oil has separated from the sauce. Remove from the heat and leave to cool completely, then decant into a sterilised jar or airtight container. Will keep chilled for up to two weeks.