Cooking with Chef Singh

SPICY PEANUT SAUCE

Recipe ingredients for two cups
6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh or frozen galangal ginger, or substitute with 1/2 tsp ground dried galangal
2 tsp. minced cilantro roots
2 tsp. coriander powder
1/2 tsp. cumin powder
5 dried red chilies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste (Balachan)
1 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 tbs. fish sauce (Nam Pla)
1 oz palm or coconut sugar, to taste
1 Tbs. tamarind water—dissolve a 1 tsp chunk of wet tamarind

Methods: Cut and discard the root tip of the garlic cloves but leave the skin on. Do likewise with the shallots. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots. In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal ginger and cilantro.

In a small dry pan, toast the coriander over medium heat until they are aromatic brown, stirring frequently. Do likewise with the cumin. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind the toasted ingredients in a clean coffee grinder to a fine powder.

Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots until they are reduced to a paste. Peel the roasted garlic and shallots and mash in with the mixture until well blended. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.

Grind the peanuts in a clean coffee grinder or blender as chunky. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).

Add half the remaining milk and the ground peanuts. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.

Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables and salad.

Chef’s cooking tips: Blend half a lemon with 1cup water to take out the spicy aroma from food blender /processor. You will use same blender to make smoothies.