Peanut Sauce Dressing
A traditional dressing used for Indonesian Gado Gado or Mixed Green Salad. A rich and creamy, tangy dressing you can use as a dipping sauce for fried foods, crudites or noodle dishes.
1/2 cup vegetable oil 1-1/3 cups raw peanuts 2 cloves garlic, chopped 4 shallots, chopped 1/2-inch ginger, peeled, grated 1 TB patis (fish sauce) 1 tsp. palm sugar 1 tsp. chili garlic paste 1/2 tsp. chilli powder Pinch salt 1 TB Aloha shoyu 2 cups water juice of a lemon
In a skillet over medium heat; stir-fry the peanuts for 3- 4 minutes. Drain on paper towels; cool. Transfer peanuts into a blender or food processor and grind. In skillet; discard all the oil except for 1 TB. Stir fry the garlic, shallots and ginger 1 minute. Add palm sugar, chili garlic paste, chili powder, salt, soy sauce and water. Bring to a boil, add ground peanuts. Reduce heat; simmer, stirring occasionally, until the sauce becomes thick; about 8-10 minutes. Stir in lemon juice. Taste for seasoning; adding salt as needed. Sauce will keep in refrigerator up to 1 week. Makes approximately 2 ¼ cups. Good served with satay skewers or crudite.