Peanut Sauce Madura 1

Ingredients for 6 servings:

• 40 g peanuts, raw, shelled, unsalted
• 2 macadamia nuts
• 4 tbsp peanut oil, alternatively canola oil
• 2 medium-sized garlic cloves
• 3 m.-large onion(s), red
• 2 chili (cabe rawit hijau), small, green
• 30 g palm sugar (coconut palm sugar)
• 100 g coconut milk, creamy
• 70 g orange juice
• 1 pinch of mace (nutmeg), alternatively freshly grated nutmeg
• 15 g soy sauce, salty, light
• 15 g soy sauce (kecap manis), sweet
• 1 tbsp lemon juice
• n. B. Flowers for garnishing
• n. B. Leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

This peanut sauce is particularly suitable as a dip for all types of grilled meat.

Trim both ends of the garlic and onions, then peel and chop. Wash the green chilies, slit them lengthwise, rinse out the seeds, and cut them crosswise into fine strips from the tip. Discard the stems. Quarter the macadamia nuts. Mix the coconut milk with the orange juice, lime juice, soy sauce, and mace powder. Heat a medium-sized pan, add the peanut oil, and heat until hot. Add the peanuts and brown lightly. Remove from the heat, filter, and briefly roast the garlic, onions, and chilies with the oil. Deglaze with the coconut milk mixture, add the coconut palm sugar, mix everything well, and simmer with the lid on for three minutes. Remove from the heat and let cool slightly. Place everything in a blender, add the roasted peanuts, and blend on high for one minute until smooth. Return to the pan and heat slightly. Serve warm with sweet and salty soy sauce (in small serving bottles) and finely chopped onions. Note: Original title: Sambal kacang khas Madura 1. There are a number of peanut sauces whose recipes originate from the island of Madura. There are some specifically designed for “tempe dan tahu” (tofu or soybean curd).