Recipe: Peanut Sauce 2

Title: Peanut Sauce (2)
Categories: Thai, Sauces
Yield: 1 servings

Vegetable oil Salt
-- for deep-frying 1/2 ts Chilli powder
4 oz Whole shelled peanuts -OR- sambal ulek*
1 sl Terasi* 1/2 ts Brown sugar
2 Shallots; peeled and chopped 14 fl Water
1 Garlic clove 1 oz Creamed coconut* (optional)
-- peeled and chopped 1 tb Lemon juice

Method:
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To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on
kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar.

Put the terasi, shallots and garlic, if using, in a cobek or mortar.
Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon
vegetable oil in a pan, add the paste and fry for 1 minute, stirring
constantly. Add the chili powder or sambal ulek, sugar and water, bring
to the boil, then add the ground peanuts. Stir well, then simmer until
thick, stirring occasionally. Add the creamed coconut (santen) if
using, and stir until dissolved. Keep hot.

Note:
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This really isn't as time-consuming as it sounds, providing you use
roasted peanuts (avoiding the deep-frying step), and get your terasi,
sambal ulek and coconut milk from the nearest Asian market. I must have
had a lot of time on my hands the first time I made this, as I decided
to eschew the grinder and use a mortar and pestle.

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This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni
Wright, published in the USA 1984 by Exeter Books.

*terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi
(Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in
very small quantities. Depending on the recipe in which it is used, it
can be crushed with spices to make a paste which is then sauteed in oil.
Alternatively, it may be grilled (broiled) or fried first, then added to
other ingredients.

*sambal ulek [Indonesia] Used as an accompaniment and in cooking.
Made by crushing fresh red chillis with a little salt: Remove the
seeds from the chillis, chop finely, then crush with salt using a
pestle and mortar. Three chillis will make about 1 tablespoon
sambal ulek. also available redy-prepared in small jars from
Oriental stores and some delicatessens.

*santen [Malaysia] see coconut milk.

Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka
dooth in India, santen in Indonesia and Malaysia. Best made from
fresh coconuts: Grate the flesh of 1 coconut into a bowl, pour
on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand
for about 30 minutes. Squeeze the flesh, then strain before using.
This quantitiy will make a thick coconut milk, add more or less water
as required. Desiccated (shredded) coconut can be used instead of
fresh coconut: Use 350g/12 oz./4 cups to 600 ml/1 pint/2-1/2 cups
boiling water. Use freshly made coconut milk within 24 hours.
Canned coconut milk is also available.

From: twain@carson.u.washington.edu (Barbara Hlavin)