Brunei - Peanut Sauce (Sambal Kacang)

Peanut Sauce 

(Sambal Kacang)

Ingredients

-       3 cups deep-fried peanuts

-       4 cloves garlic, peeled and bruised

-       12 bird's eye chilies, sliced

-       3 inches kencur (like galangal), peeled and choped

-       3 kaffir lime leaves

-       ½ cup sweet soy sauce

-       2 tsp. salt

-       6 cups water

-       1 Tbs. lime juice

Instructions

-       Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.

-       Put all ingredients in a pan except the lime juice.

-       Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.

-       Stir in lime juice just before use.

Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

Brunei - Salad with Spicy Peanut Sauce

Salad with Spicy Peanut Sauce

Ingredients

FOR THE SALAD

-       3 tb Vegetable oil

-       Salt to taste

-       1 lb Firm tofu; patted dry -- and cut into 1/4" cubes

-       2 sm Potatoes; boiled -- cut into bite-size wedges

-       1/2 lb Fresh spinach; cleaned -- steamed, and chopped

-       1/2 sm Head green cabbage; shredded -- and lightly steamed

-       1/2 lb Mung bean sprouts -- washed thoroughly

FOR THE DRESSING

-       4 Garlic cloves

-       1/4 c Roasted peanuts

-       5 ts Soy sauce or tamari

-       3 tb Lime or lemon juice

-       4 ts Brown sugar

-       1/4 ts Cayenne pepper

-       2 tb Water

Directions (Preparation time: 1 hour)

-       Heat the oil and salt in a medium frying pan over medium heat.

-       Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.

-       Remove with a slotted spoon and drain on a paper towel.

-       Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

-       Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

-       Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.