It’s the season of Eid, which is pretty much celebrated throughout the month of Syawal. Depending on where you are in the world, Muslims celebrate the end of the fasting season with a variety of mouth watering dishes central to their national cultures.
In Malaysia, rice parcels in coconut leaves called “ketupat” and compressed rice cakes called “nasi impit” is a staple during this time of year. Served with a side of peanut sauce, and if you’re lucky, with some satay (meat kebabs) and a variety of curries, the Malaysian Eid feast is one that everyone looks forward to.
You’ll also find peanut sauce served with satay, nasi impit, cucumbers and sliced red onions at your local satay vendor, which by itself is a real treat. Who doesn’t like a bit of barbeque?
I’ll have to update this post with a photo at some point, but since we are on the subject I thought I’d post a recipe for you to try at your next dinner party.
Ingredients – Aromatics
5-6 Arbol chilies, deseeded and soaked in hot water for 1 hour
3 shallots Ambition shallots or 10 French Gray/Griselle shallots, sliced
5 cloves of garlic
2 inches cut of ginger, sliced
2 inches cut of galangal, sliced
2 large lemongrass, sliced
1 teaspoon coriander seeds, lightly toasted
Ingredients – Base and Flavour
1lb peanuts, roasted and skin removed then coarsely blended (grainy texture, like rice)
2 cups chicken broth or vegetable broth
1 teaspoon tamarind paste, soaked in 3 tablespoons of water
3 tablespoons of palm sugar
2 teaspoons of salt
6 tablespoons of peanut oil (yes, that much)
Method
- Drain the Arbol chilies, and in a blender put all the aromatics in and blitz them to a paste. You may add 2-3 tablespoons of oil to help them come together. Do not put water, unless you want an explosive lava of chili paste splattering into your face when you fry it in the pan later. You have been warned.
- In a large pan or wok, heat the peanut oil. Fry the aromatic paste, stirring constantly so it doesn’t burn. It will take 5-10 minutes, until you see the separation of oil from the paste. The oil will be red, and the paste would have taken a slightly darker colour.
- Add the peanuts, and mix thoroughly with the paste. Add the chicken broth, and stir the combine then simmer for 5 minutes, stirring often so the sauce doesn’t stick to the bottom of the pan.
- Add the palm sugar and salt and allow to simmer for another 5 minutes, stirring regularly. Add the tamarind water (NOT the paste, just the liquid), stir and taste. There should be a fine balance of sweet, salty and mildly tangy flavours. Adjust to your preferences.
- Continue to stir and simmer the sauce, allowing it to reduce gently into a consistency of a thick gravy or rice porridge.
Refrigerate what you don’t eat, and always scoop with a clean spoon from the container so as not to contaminate the sauce. Peanut sauce is good to eat for 4-5 days when refrigerated.
Preparation 1.5 hours
Cooking time 30 minutes
Makes 10 portions
Melcontentious 