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What You Need:
(To Make: about 2 cups)
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2 tablespoons vegetable oil
¼ cup finely chopped shallots or substitute ¼ cup finely chopped scallions, white part only
1 teaspoon finely chopped garlic ¼ teaspoon trassi (shrimp paste, see Glossary)
2 cups chicken stock, fresh or canned
½ cup shelled peanuts, preferably Spanish peanuts, pulverized in an electric blender or with a nut grinder or mortar and pestle
1 tablespoon Ketjap Manis
1 teaspoon strained fresh lime juice
¼ teaspoon scraped, finely grated fresh ginger root
¼ teaspoon finely chopped fresh hot chilies
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8-inch skillet or saute pan, heat the oil over moderate heat until a light haze forms above it. Drop in the shallots, or scallions, and garlic and, stirring frequently, cook for 3 or 4 minutes, or until they are soft and transparent but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the trassi and mash it thoroughly with the back of a spoon.
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3. Pour in the chicken stock and bring to a boil over high heat. Stirring constantly, add the peanuts, Ketjap Manis, lime juice, ginger and chilies.
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4. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes, or until the sauce is thick enough to coat the spoon heavily. Serve at once.
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5. If necessary, the sauce may be prepared ahead and reheated. In this event it may thicken as it stands. Thin it if necessary with a tablespoon or more of water.
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6. Katjang is traditionally served with Sate Ajam.
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