10 dried chilies
10 shallots
¼ cup freshly grated ginger
¼ cup galangal
3 stalks lemon grass
7 oz peanuts roasted
1 t brown sugar
¼ cup tamarind juice
1 cup coconut juice
Blend shallots, chili, ginger, galangal & lemon grass.
Blend peanuts separately.
Heat ½ cup oil & fry grounded ingredients until oil separates from them.
Add crushed peanuts & mix well.
Add sugar, salt, coconut & tamarind.
Stir & mix until gravy is thick & oil rises to top.
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