Saus kacang (2)

Saus kacang (2)

Mild peanut sauce

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
120g smooth or crunchy peanut butter
3/4 teaspoon garlic salt
2 teaspoons dark palm sugar, chopped
2 tablespoons dark soy sauce
lemon juice, to taste
1/2 teaspoon dried shrimp paste, (optional)
coconut milk, for thinning
or water, for thinning

Method

  1. Put the peanut butter and 250 ml water in a saucepan and stir over low heat until well combined. Remove from the heat and add the remaining ingredients, stirring well. Add just enough coconut milk or water to make the paste a thick pouring consistency. Season with salt and more lemon juice, if needed.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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