Madura Peanut Sauce 1

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cap both ends of the garlic and onions, then peel and chop. Wash the green chillies, slit lengthways, wash out the grains and cut across the top into fine strips. Discard the stem. Quarter the macadamia nuts.
Mix the coconut milk with the orange juice, lime juice, soy sauces and mace powder
Heat a medium-sized pan, add the peanut oil and let it get hot. Add the peanuts and brown them lightly. Remove from heat, filter and briefly toast the garlic, onions and chillies with the oil. Deglaze with the coconut milk mixture, add the coconut palm sugar, mix everything well and simmer for three minutes with the lid on. Take off the stove and let cool down a bit.
Put everything in the blender, add the roasted peanuts and purée finely for one minute on the highest setting. Return to the pan and heat a little. Serve warm with sweet and salty soy sauce (in small serving bottles) and chopped onions.
Note: Original title: Sambal kacang khas Madura 1. There is a whole range of peanut sauces whose recipes come from the island of Madura. There are especially those that are intended for tempe dan tahu (tofu or soybean curd).

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