Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

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.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer77 Times Printed

Prep Time: 15-20 minutes | Cook Time: 20 minutes | Ready In: 35-40 minutes
Ingredients: Print   Add to cart
US Metric

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

Cooking Process:

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 ΒΌ cups. Good served with satay skewers or crudite.