Cooking Method – Simmering
Yield – 2 cups
Station – Grill
Advanced Preparation – Entire Recipe can be made in Advance and then Reheated
for Service
Ingredients:
1 tbsp Vegetable Oil
1 cup Water
1.5 tsp Dried red Chili, minced and soaked in 2 tbsp Hot Water for 10 minutes f\before using
1 oz Tamarind, dissolved in 2 oz Hot Water and strained before using
½ tsp Salt
1 oz Palm Sugar
¼ tsp Shrimp Paste
1 cup Peanut Butter, Smooth
Procedure:
1. In a small pot heat the vegetable oil over a medium low flame until hot and then
add the garlic cloves and sweat until tender.
2. Add the remaining ingredients except the peanut butter and bring to a simmer. 3. Once the mixture reaches a simmer remove from the heat and whisk in the peanut
butter to combine it well (it will look like a broken sauce at this point).
4. Return the pot to the heat and bring the mixture to a simmer and then turn down
the heat to a gentle simmer and simmer until mixture thickens (be careful with the
heat as the thick sauce can scorch easily)
5. Once the mixture thickens remove it from the heat and check for seasoning
(should have a nice heat level from chilies and a balance of sweetness from the
peanut butter and palm sugar with the tartness of the tamarind – also check for
salt level)
6. Remove from the heat and either use or cool to be reheated later for use.