PEANUT SAUCE

Origin: Popular all over Indonesia Chili heat: Mild

❚ 75 g unsalted, raw peanuts, preferably with their skin on (or 75 g unsweetened, unsalted smooth peanut butter)

❚ 2 long red chilies, deseeded and very finely chopped

❚ 1 garlic clove, peeled and crushed4 tsp kecap manis (see recipe or storebought), or more to taste

❚ 2 tsp tamarind paste (or 2 tsp lime juice mixed with 2 tsp brown sugar)

❚ Large pinch of sea salt

❚ Sunflower oil, for frying

1. If using raw peanuts, heat 150 ml (2/3 cup) of oil to 160°C (320°F) in a deep saucepan over a high heat. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25–30 seconds.) Carefully lower the peanuts into the hot oil using a slotted spoon. Stirring continuously, as peanuts can easily burn, fry for 4–5 minutes until golden. Remove the peanuts from the pan with a slotted spoon and transfer to a tray lined with paper towels to absorb any excess oil.

2. Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chilies and garlic and fry until softened, about 4 minutes.

3. Place the fried peanuts or peanut butter in a small food processor with the cooked garlic and chilies, kecap manis, tamarind paste and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or more kecap manis as needed.

Makes: 150 g (2 portions as a dressing or dipping sauce)