Spicy Tamarind Peanut Sauce
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Credit: Valeria Molinelli
Skills for Culinarians Day Cookbook, July 2004
2 T tamarind pulp
Warm water as needed
3 T peanut butter
1/2 t fresh garlic, chopped
Shredded palm sugar to taste
1 T peanuts, toasted and chopped
1 t sambal (or 3 T. Minor’s® chili garlic sauce)
1) Mix tamarind pulp with just enough warm water to dissolve it.
2) Strain tamarind pulp through tine sieve to get rid of seeds.
3) Whisk peanut butter in tamarind juice or mix them in food processor.
4) Add palm sugar, garlic and sambal (or chili garlic sauce) until desired consistency. Make sure sauce is not too thick.
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