By Neha Malik
Ingredients
1/2 cup Roasted Peanut, pounded finely
1 onions, chopped finely
2 tbsp sugar
1 tbsp tamarind pulp (lemon juice)
7 dry red chilies, pounded coarsely
1/4 tbsp vinegar Vinegar,
2 Garlic cloves, crushed
1 tsp shrimp paste (optional)
1/4 cup vegetable oil
1 cup water
Salt as per taste (usually very little is required)
Method:
- Mix tamarind pulp and water in a bowl and keep aside
- Make fine paste of red chillies, onion, garlic and shrimp paste
- Heat oil in a pan
- Add the paste in it till aroma comes out
- Add pounded peanuts, sugar, vinegar and salt
- Simmer for a minute
- Add tamarind-water mixture
- Let it boil for 10 minutes, till everything is blended well
- Can be used as salad dressing or for chicken satay /meat satay
Note: It is a Malaysian Dip /sauce
Non Veggies Index
