Method: ======= To make the sauce: Heat the oil in a wok or deep frying pan
(deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly
on kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar.

Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound
to a very smooth paste, then add a little salt. Heat 1 tablespoon
vegetable oil in a pan, add the paste and fry for 1 minute, stirring
constantly. Add the chili powder or sambal ulek, sugar and water, bring to
the boil, then add the ground peanuts. Stir well, then simmer until thick,
stirring occasionally. Add the creamed coconut (santen) if using, and stir
until dissolved. Keep hot.

Note: ===== This really isn't as time-consuming as it sounds, providing you
use roasted peanuts (avoiding the deep-frying step), and get your terasi,
sambal ulek and coconut milk from the nearest Asian market. I must have
had a lot of time on my hands the first time I made this, as I decided to
eschew the grinder and use a mortar and pestle.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni Wright,
published in the USA 1984 by Exeter Books.

*terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi
(Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very
small quantities. Depending on the recipe in which it is used, it can be
crushed with spices to make a paste which is then sauteed in oil.
Alternatively, it may be grilled (broiled) or fried first, then added to
other ingredients.

*sambal ulek [Indonesia] Used as an accompaniment and in cooking. Made by
crushing fresh red chillis with a little salt: Remove the seeds from the
chillis, chop finely, then crush with salt using a pestle and mortar. Three
chillis will make about 1 tablespoon sambal ulek. also available
redy-prepared in small jars from Oriental stores and some delicatessens.

*santen [Malaysia] see coconut milk.

Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka dooth in
India, santen in Indonesia and Malaysia. Best made from fresh coconuts:
Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1 pint/2-1/2 cups
boiling water, then leave to stand for about 30 minutes. Squeeze the flesh,
then strain before using. This quantitiy will make a thick coconut milk,
add more or less water as required. Desiccated (shredded) coconut can be
used instead of fresh coconut: Use 350g/12 oz./4 cups to 600 ml/1
pint/2-1/2 cups boiling water. Use freshly made coconut milk within 24
hours. Canned coconut milk is also available.

From: twain@carson.u.washington.edu (Barbara Hlavin)

Stichworte: Thai, Sauces