Spicy Steve

Peanut Sauce Ingredients

• 4 shallots
• 2 cloves garlic
• 2 medium sized fresh or dried red chillies, de-seeded (Dried chillies must be soaked in warm water first)
• 4 oz. roasted peanuts
• 1 inch piece of galangal (laos)
• 1 tsp.belacan (trasi) (This is a hard dried shrimp paste)
• 3 tsp. peanut oil
• 8 oz. tamarind water
• 4 Tbsp. brown sugar
• Salt to taste

Salad Ingredients (enough to cover a serving platter)

• Blanched beansprouts
• 2-4 hard boiled eggs, cut into quarters
• 2-4 medium sized boiled potatoes, cut into cubes
• Fresh cucumbers, sliced
• Blanched green cabbage, cut into bite-sized pieces
• Deep fried Tofu, sliced into pieces
• Blanched green beans, cut into pieces

Let's Cook

Pound shallots, garlic, galangal and chillies into a fine paste. Chop belacan into tiny pieces and add to the paste. Grind peanuts. Heat oil in a wok or pot and saute paste for 4 to 5 minutes. Add tamarind water and bring to a boil. Add peanuts, and brown sugar and salt. If sauce is too thick add water to thin it. Simmer for 20 minutes. Set aside to cool. The sauce is best served when still warm.

Arrange salad ingredients on a serving dish and ladle warm sauce onto it. Serve.