It can be done! Another use for the slow-cooker. It is even easier to make, and in my opinion, just as good as my more complicated version. I had some on toast this morning. and a few spoonsful left over after bottling.
I used dried ingredients because I don’t need to stand over the stove frying and stirring while I am studying. I can put it on and leave it to cook overnight.
- 1 x 375 g jar of crunchy peanut butter
- 1 Tbsp. onion powder
- 2 Tbsp. dried onion flakes
- 1 tsp garlic powder
- 1 tsp dried garlic flakes
- a good tablespoon or more of trasi (AKA terasi, Belacan shrimp paste)
- 1/2 cup raw sugar
- 1 Tbsp. tamarind pulp in a cup of hot water
- 2 x 300 ml tins coconut cream
- 1 teaspoon cumin seed ground
- 1 tsp cumin seed whole
- 2 teaspoons Coriander seed ground
- 1 teaspoon galangal
- 1/2 teaspoon turmeric
- 3 – 7 teaspoons Sambal Ulek (or chili sauce, or 3 -10 chillies) (to your taste)
- a good splash of lime juice
- a good splash of thick soy
If you want a vegetarian/vegan version just leave out the trasi and add salt.
Put it all in the slow cooker, stir, and leave to cook overnight.
Bottle in hot clean jars. Refrigerate when cool.
Great on satay of course and on barbecued chicken drumsticks and wings. Goes down well at a party or BBQ.
It is a vital ingredient in Sayur.
Also good with rice, on toast (with or without Avocado and extra chilli), or as a substitute for peanut butter in sandwiches. Or eat by the spoonful. I Love this stuff.
WARNING! Contains SHRIMP PASTE, TRACES OF NUT and INGREDIENTS.