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Saus katang
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Indonesian, Sauces & Dressings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Pan drippings | | 1
| | Chile arbol | | 1/2
| | Onion | | 1
| | Garlic clove | | 1/4
| tbsp | Trassi (shrimp paste) | | 3 1/2
| tbsp | Peanut butter, crunchy | | 1
| tbsp | Salt | | 3
| tbsp | Tamarind water | | 1
| cup | Coconut milk |
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Procedures:
| 1 | Calories per serving: 67 fat grams per serving: 4 approx. cook time: 0:15 grind together pepper, onion, garlic, & trassi. | | 2 | Fry together in a little vegetable oil until the onion is golden. | | 3 | Add the pan drippings. | | 4 | Add the peanut butter, salt, and tamarind water. | | 5 | Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy |
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