Malaysian peanut sauce

 
                           MALAYSIAN PEANUT SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Oil
    1       t            Dried garlic flakes
    1       tb           Dried onion flakes
    4                    Dried red chiles
    1       t            Shrimp paste (optional)
    1       tb           Lime juice
    1       tb           Dark soy sauce
    1       c            Crunchy peanut butter
    1 1/2   tb           Palm or brown sugar
                         Coconut milk or water to
                         -thin to desired consistency
 
   Heat oil to moderate in a small wok or pan. Place garlic and onion
   flakes in a fine wire strainer and lower into the oil. Cook until
   golden. Drain on paper towels. Fry whole chiles until puffed and
   crisp, about 40 seconds. Remove. Drain on paper towels. Let cool.
   Discard chile seeds. Fry shrimp paste in oil remaining in pan,
   crushing with the back of a spoon. Add lime juice and soy sauce.
   Remove from heat. Add peanut butter and sugar. Stir to blend well.
   Cool. Crumble garlic flakes, onion flakes, and chiles into small
   pieces and add to mixture. Combine well. Serve at room temperature.
   Advance preparation: Prepare 1 week in advance. Store in a tightly
   covered glass container in refrigerator. If sauce is too thick, add
   coconut milk or water to the desired consistency.
  
 
 
                    - - - - - - - - - - - - - - - - - -