3-4 ESCHALLOTS
2 CLOVES GARLIC
1/2 TEASPOON BLACHAN
2 TABLESOONS PEANUT OIL
2-3 CANDLENUTS OR MACADAMIAS
1 STALK OF LEMONGRASS
2 HOT CHILLIES (OR 1 TEASPOON CHILLI POWDER)
1 TABLESPOON BROWN SUGAR
4 TABLESPOONS TAMARIND WATER
1/2 TEASPOON SALT
WATER
Peel and finely chop the eschallots. Peel and crush garlic. In a mortar & pestle pound the eschallots, garlic & blachan to a paste. Remove from mortar & set aside. Finely chop the tender part of the lemongrass. Pound this together with the candlenuts in mortar & pestle. Finely chop the chillies. Grind the peanuts in a spice mill or food processor until the consistency of chunky peanut paste. (Of course, you could make life simpler by using ready-made crunchy peanut paste - just make sure it's pure peanuts with no emulsifier, sugar, salt or added oil.) Heat the oil and fry the onion mix for 2-3 minutes until golden. Add lemongrass & candlenut mixture. Lower heat and add chillies, tamarind water, sugar, salt and peanuts with a little water (if the mixture is too dry to start, it could burn). Simmer, stirring frequently, for about 25 minutes - until the sauce is the consistency you like. Add more water as you go if it is looking too dry.
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