Peanut Sauce With Impit Rice
Product Used for the Recipe
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Ajinomoto Malaysia
5 Serving
Peanut Sauce With Impit Rice
PEANUT SAUCE INGREDIENT:
| 3 cups | Peanut (grinded) |
| ¾ cup | Tamarind Paste (Tamarind Paste mix together with Peanut to get the juice) |
| 3 cups | Water |
| 2 tsp | AJI-NO-MOTO® Umami Seasoning (Flavor Enhancer) |
| Sufficient | Salt |
| 3 pcs | Palm Sugar |
| ½ cup | Cooking Oil |
INGREDIENT FOR SAUTE (A):
| 2 stalks | Lemon Grass (pounded) |
| 4 tbsp | Chili Paste |
BLENDED INGREDIENT (B):
| 40 gm | Dried Shrimp (soaked in hot water for 10 min) |
| 15 nos | Shallots |
| 5 pips | garlic |
| 4 stalks | Lemon Grass |
| 1 tsp | Coriander Powder |
| 3 cm | Galangal |
COOKING METHOD:
- Heat up oil and sauté ingredient A and B.
- Cook until oil separated.
- 3. Add in peanut and stir well.
- Add in tamarind juice, palm sugar, salt and AJI-NO-MOTO® Umami Seasoning(Flavor Enhancer).
- 5. Cook with medium heat until the sauce becomes thicken. Serve with impit rice or chicken satay.
IMPIT RICE INGREDIENT:
| 15 cups | Water |
| 1 tsp | AJI-NO-MOTO® Umami Seasoning (Flavor Enhancer) |
| 3 small packs | Impit Rice |
COOKING METHOD:
- Add all the ingredients into a pot and cook for an hour.
- Remove the impit rice and set aside to let it cool.
- Cut into cube and serve with peanut sauce.
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