Sambal Kacang – Indonesia (Peanut Sauce) 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 2 ea Garlic Cloves, minced 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. .