Peanut sauce for dipping

Ingredients for 1 servings:

• 80 g peanuts, roasted, unsalted
• 30 g vegetable onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen (cabe rawit hijau)
• 1 tbsp sunflower oil
• 2 tbsp fresh lemon juice
• 1 tsp sugar
• 1 pinch of salt
• 200 g creamy coconut milk (24% fat)
• 2 tbsp soy sauce, sweet, (kecap manis)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A spicy peanut sauce for vegetarian dishes.

Grind the peanuts thoroughly in a food processor. Wash the chilies and slice them crosswise into thin slices. Leave the seeds on, discarding the stems. Peel the onions and garlic, trim both ends, and chop into small pieces. Heat the sunflower oil in a wok. Add the onions, garlic, and chilies and stir-fry until golden brown. Add the remaining ingredients and simmer until reduced to a slightly thick sauce. Transfer to a dipping bowl, garnish, and serve warm as a side dish.