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2 cups roasted peanuts
1/3 cup oil
1 healed tablespoon tamarind pulp, soaked in 4 tablespoon water
1 cup water
1 tablespoon sugar
Salt to taste
SPICE PASTE:
6-8 dried chilies
6 cloves garlic
3 shallots
4 stalks lemongrass
1 galangal
2 tablespoon coriander seeds
1 teaspoon cumin seeds
Crush the peanuts coarsely and set aside. Chop the spice paste ingredients and blend until fine. Heat oil and fry
Spicy paste together with tamarind pulp until fragrant, adding the water a little at a time. Add sugar, salt and peanuts. Mix thoroughly and set aside. Serve at room temperature with satay. Serve with satay sauce, sliced cucumber, sliced raw onion and compressed rice cake The tantalizing aroma of seasoned meat or chicken cooking over a charcoal fire, anointed from time to time with oil spread with a brush of fragrant lemon grass, is irresistible. No wonder this Malay dish is Malaysia's all-time favorite.
1/3 cup oil
1 healed tablespoon tamarind pulp, soaked in 4 tablespoon water
1 cup water
1 tablespoon sugar
Salt to taste
SPICE PASTE:
6-8 dried chilies
6 cloves garlic
3 shallots
4 stalks lemongrass
1 galangal
2 tablespoon coriander seeds
1 teaspoon cumin seeds
Crush the peanuts coarsely and set aside. Chop the spice paste ingredients and blend until fine. Heat oil and fry
Spicy paste together with tamarind pulp until fragrant, adding the water a little at a time. Add sugar, salt and peanuts. Mix thoroughly and set aside. Serve at room temperature with satay. Serve with satay sauce, sliced cucumber, sliced raw onion and compressed rice cake The tantalizing aroma of seasoned meat or chicken cooking over a charcoal fire, anointed from time to time with oil spread with a brush of fragrant lemon grass, is irresistible. No wonder this Malay dish is Malaysia's all-time favorite.
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