Balinese Thousand-Spice Sauce
- Total Time
- 40 minutes
- Rating
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Ingredients
- 4teaspoons vegetable oil
- 1large shallot, finely chopped
- 4cloves garlic, finely chopped
- 3-4 red bird chilies, seeded and finely chopped (see note)
- 2½tablespoons galangal, peeled and finely chopped (see note)
- 1tablespoon kentjur (lesser galangal), peeled and finely chopped (see note)
- 1tablespoon fresh turmeric root (see note), peeled and finely chopped, or 1 teaspoon ground dried turmeric
- ½tablespoon ground coriander
- 3candlenuts or macadamia nuts, ground or finely chopped (see note)
- 1tablespoon shrimp paste (see note)
- ½tablespoon black peppercorns, cracked
- ÂĽteaspoon ground nutmeg
- 2cloves, crushed
- ½cup sweet soy sauce (see note)
Preparation
- Step 1
In a large skillet, over medium heat, heat the oil. Add all the ingredients except the sweet soy sauce and cook, scraping the bottom of the pan frequently, until fragrant, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for 10 minutes more.
- Step 2
Transfer the mixture to a blender. Add 3/4cup water and process until smooth. Return the puree to the skillet, place over medium heat and cook, stirring, for 5 minutes. Add the soy sauce, lower the heat and simmer, covered, stirring occasionally, for 15 minutes. If the mixture seems too thick, stir in a few tablespoons cold water.
- Step 3
Strain the mixture in a sieve over a large bowl. Use in the spiced lobster sate (see recipe).
Private Notes
Comments
Here's the missing note which I retrieved from the source material: Note: Available at Asian markets or by mail from Adriana's Caravan, (800) 316-0820.
Here's the missing note which I retrieved from the source material: Note: Available at Asian markets or by mail from Adriana's Caravan, (800) 316-0820.