Indonesian fiery peanut Sauce、いんどねしあんふぃえるよさうす

Asian Dishes

Indonesian fiery peanut Sauce　

いんどねしあんふぃえるよさうす

This is a very popular dipping sauce for fried and grilled meats and steamed vegetables. Similar to  the peanut sauces of Malaysia, Vietnam and Thailand, it is always available at street stalls. To make an authentic peanut sauce, the peanuts must be very finely ground, which can be done in an electric blender.


1-2 tbsp peanut or vegetable oil
1 shallot, peeled and finely chopped
2 cloves garlic, peanuts, finely ground 
90 g unsalted peanuts, finely ground 
1 tbsp indonesian or Thai shrimp paste

1 tbsp palm sugar
1 tbsp tamarind paste
1 tbsp Indonesian sweet soy sauce
1 tbsp chilli powder
285 ml water 

Heat oil a heavy-based saucepan, stir in shallot and garlic, and cook until golden. Add ground peanuts, shrimp paste and sugar, and continue to fry for 3-4 minutes until peanuts begin to colour and release some of their oil.

Stir in tamarind paste, sweet soy sauce and chilli powder. Add water and bring mixture to the boil. Reduce heat and boil gently for 15-20 minutes, until mixture has reduced and thickened. Leave mixture to cool, then pour into an electric blender and whiz to a smooth sauce. It may be kept in refrigerator, covered, for a week.

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Spices, herbs and flavoring

Soy sauce or a sprinkling of spring onions, they add flavour, colour and texture.

Chinese five/ spice powder
Based on a mixture sweet, sour, bitter, hot and salty. This power is traditionally made up of star anis, cloves, fennel, seeds, cinnamon and Szechuan peppercorns.

Chillies
The chillies used are the small, fiery, red and green 'Thai bird' varieties.

Fish sauce
Fermented fish sauce is a principal ingredient particularly in soups, marinades and dipping sauces.

Galangal
Ginger family, galangal is aromatic and pungent. It is used in spicy pastes and marinades and in soups, curries.

Garlic
It is used in its raw from to flavour pickles, marinades, sauces and dips.

Root ginger
Fresh root ginger is used liberally in stirfries, stews, rice, pickles, steamed dishes.

Kaffir lime leaves
Which lend a bitter, flowery note to soups and stews.

Lemongrass
It is a woody, pale yellowish-green in colour. Lemongrass added to soups, stirfries, curries and marinades.

Palm sugar
It is golden to toffee-brown in colour. Extracted from the sap of various palm trees.

Pandanus leaf
The long, narrow leaves are tied together and bruised to released their unique flavour before being added to dishes.

Soy sauce
It is used extensively in stirfries, marinades and dipping sauces. Chinese hoisin sauce, prepared whit fermented soya beans, vinagar, sugar and garlic, or Indonesian sweet soy sauce ( used Palm sugar)

Star anise
The fruits are reddish-brown whit a seed in each of the eight prongs of the star.

Tiger lily buds
Also known as 'golden needles' as they are light golden in colour, they are regarded as both a vegetable and herb. Traditionally before cooking, the buds are knotted in the centre ans soaked in water for about 30 minutes.

Turmeric
Fresh turmeric is a knobbly root whit fingers, similar in appearance to ginger, although dark brown in colour whit a bright orange.

Geographically, the continent of Asia spreads across a vast chunk at the world, stretching from Turkey in the west to the far shores of Japan.

In Japan, which otherwise consists primarily of fish, vegetables, fruit and rice.

Rice　

In Asia, there are three main groups of rice:
Long-grain, short-grain and sticky 'glutinous' rice. Once cooked, the tender grains should turn white and fluff up easily whit a fork while retaining a bite.

Noodles

The main dish does not contain rice to provide the starch content of the meal.

Vegetables

Typical vegetables in the Asia kitchen include snake beans, daikon, bok choy, jicama, bamboo shoots, beansprouts, winter melon, small aubergines and mushrooms.


Bamboo shorts
The creamy-white, fresh shoots gave a wonderful texture and flavour and are delicious in stirfries and soups.


Beansprouts
Beansprouts can be eaten raw or added to many stirfries and soups for their refreshing, crunchy bite.


Bok choy
Green, leafy cabbage has juicy white stems and crunchy dark- green leaves. Also know as 'pak choi'.


Daikon
White in colour, this root vegetable looks very similar to a large carrot. Also know as oriental white radish.


Jicama
Resembling a large turnip, whit a crunchy texture, similar to water chestnuts and lotus roots. Slices for soups, salads and stirfries.


Snake beans
Also Known as 'chopstick beans' or 'yard-long beans'.


Winter melon
Prepared and cooking in much the same way as a pumpkin, winter melon is added to soups, stews and stirfries because the flesh absorbs the flavours of the dish.


Fruit
The variety of exotic, tropical fruits is astounding, including fresh coconut, banana, lychee, pineapple, mangosteen, mango, papaya, star fruit, jackfruit, guava, passionfruit, pomelo, dragon fruit and the pungent durian.