7 tbl. peanut oil
2 tbl. dried minced onion
Sprinkle of garlic powder
1 tsp. dried shrimp paste (trasi)--optional
Chile powder to taste
1 tbl. lemon juice
1 tbl. dark soy sauce (Ketjap manis)
12 oz. crunchy peanut butter
1 1/2 tbl. brown sugar
Heat oil in a small frying pan and fry the onion flakes carefully. Remove from oil. Fry the trasi, crushing it with the back of a spoon. Add lemon juice, garlic powder, chile powder, and soy sauce. Remove pan from heat, stir in peanut butter. Stir until well blended. Cool. Add fried onions and sugar. Mix thoroughly and put in a screw top jar to store in fridge.
Use as is, or mix in enough coconut milk or water to make sauce more liquid in consistency.
The original version of this recipe comes from The Complete Asian Cookbook, by Charmaine Solomon. I've made a few changes to suit our family's taste.
II.This is another peanut sauce that you can use with pork sate.
Sugar, soya sauce, nutmeg, salt and pepper, and ginger.