Description:
The peanut sauce can be added to different dishes and be added with other herbs and spices to your liking. Serve it with grilled meat, Siomay Bandung or boiled vegetables.

I like to use beer nuts as they still have the thin skins and are fried.

This paste is very easy to prepare and is delicious. I used some shortcuts in making the paste.

Ingredients:
250 g salted beer nuts, Nobys - tambahan: aka kacang goreng asin yg masih ada kulit arinya
30 g fried shallots
1.5 tsp garlic powder
1.5 tsp sugar
1 tsp salt

75 g sambal oelek, Yeo's
0.75 cup sweet soy sauce, Bango

1-2 tsp white vinegar or tamarind water
1 cup water
2 kaffir lime leaves

Directions:
1. Grind peanuts, shallots and garlic in a food processor at low speed until quite fine (thick).
2. Add chilli and soy sauce, grind further until form a ball. You may need to scrape the peanut paste every now and then.
3. Put the peanut paste in a pot, add vinegar, water and lime leaves. Stir to form emulsion. Cook over low heat until oil separates from the emulsion. Stir often to prevent burning at the bottom of the pot.
4. To serve, take some spiced peanut paste and thin it with some hot water. Adjust the viscosity to your preference. Add some more sweet soy sauce and some lime juice or add more seasoning if necessary.

Storage:
1. Keep in the fridge and cover the surface with athin layer of peanut oil or other mild flavour oil
2. Otherwise, divide into portions (about 125g per pack) and freeze them.


Note:
1. If you don't like heat from chilli, reduce the amount of chilli paste or omit all together. However, you need to adjust the taste by adding some salt and sugar. Add a little bit of paprika powder to give the rich reddish colour.
2. The beer nuts have been fried and still have the thin skin and these give deep brown colour.
3. You can also grind half or all of the paste in the blender (but need to add some water to liquify the paste) to make finer sauce. I like peanut sauce that still has some peanut bits.
4. Other alternatives to beer nuts are roasted/fried cashew nuts, roasted peanuts and peanut butter. You can also mixed peanuts and cashew nuts.
5. Other herbs and spices that you might want to try:
- Curry powder and coconut milk
- Tamarind water and palm sugar
- Dry fried shrimp paste, curry powder and coconut milk
- Dry fried shrimp paste

This sauce is a nice accompaniment for barbecue pork and chicken.

 

Ingredients:

1/2 cup water

2 tsp fermented soy bean

3 tbsp light soy sauce

1 tsp dark soy sauce

2 tbsp Shao Xing wine

1/2 tbsp caster sugar

1 tsp malt vinegar

1/4 tsp white pepper

1/2 tsp sesame oil

1/4 tsp garlic powder

1/4 tsp ginger powder

1 tsp corn starch + 2 tbsp water

 

Methods:

1. Mix all ingredients in a small pot except the corn starch slurry

2. Boil the ingredients and add the corn starch slurry. Adjust the viscosity of the sauce as you desire

3. Strain the sauce

This recipe is from my mother in-law and she said it's the Nothern Italian style. Long cooking time to create rich tomato taste. She normally adds mince meat into the sauce and makes it as Bolognese sauce. If you add the meat to it, saute it first and add the tomato sauce.

 

I sometimes make it with a little bit of different ingredients from hers and without mince meat added to it. The plain sauce gives me more freedom to create a dish.  

 

Ingredients:

1 large onion, finely chopped

3 cloves garlic, finely chopped

2 bottles Divella tomato sauce

2 tins Roma tomato, pureed

½ bottle Dolmio classic tomato

1½ tsp dried oregano

2 tsp dried basil

3 small bay leaves

Salt

Pepper

 

Method:

1. Sauté onion and garlic
2. Add other ingredients and simmer for 2 hours. Stir occasionally.

PS: The long two hour cooking time is not as bad as it sounds. Trust me!   Btw, if you use fresh tomatoes, adjust the herbs and seasoning... and plus simmer it for 3 hours.

Gara-garanya si Byron pengen makan pasta. It's a must well at least once per week. Soale dia sudah ngalah makan nasi hampir tiap hari. Surprise2, dia tuh dulu pas masih kecil gak doyan makan nasi. Sekarang ya pablebuat deh... tergantung sang nyonya masaknya apa hari itu hehehhe

Anyway, ini resep mudah koq, rasanya juga mantep. Bisa dimakan dengan nasi atau pasta. Aku pake penne, ceritanya biar nyekop sausnya juga (dibandingkan dengan spagetti atau fettucine). Resep berikut aku tulis sesuai dengan urutan bikinnya.

Buat saus tomat dahulu:

1 kaleng diced tomato (375 mL)

1/2 botol Dolmio Oven Roasted Bolognaise Sauce

2 siung bawang putih, cincang halus

1/2 bawang bombay (medium size), potong kotak kecil

1 sdt oregano kering

2 sdm minyak zaitun

Cara:

Panaskan minyak zaitun di panci dan tambahkan bawang putih + bawang bombay. Tumis sampai wangi. Tambahkan diced tomato + bolognaise sauce + oregano. Masak dengan api kecil dan biarkan.

Buat meat balls:

550 g chicken mince

1 butir telur

2 sdm tepung roti

2 sdm susu bubuk full cream

1/2 sdt onion powder

1/4 sdt garlic powder

1/2 sdt thyme kering

2-3 sdm air

merica putih

garam

tepung gandum utk dusting

minyak utk menggoreng

Cara:

Aduk bahan meat balls sampai rata, bulatkan kira2 agak lebih kecil daripada bola pingpong. Baluri dengan tepung gandum. Panaskan minyak (kira2 3 sdm) di wajan datar, goreng separuh adonan sampai kuning kecoklatan. Langsung masukkan di saus tomat. Tambahkan minyak di wajan kalau kurang. Lanjutkan menggoreng adonan terakhir. Setelah kuning kecoklatan, masukkan ke saus tomat. Biarkan sampai saus mengental.

Tips:

Kalau mau dihidangkan dengan pasta, rebus air sebelum menggoreng meat balls. Biarkan mendidih dan kemudian masukkan pasta. Never put pasta in cold water or else they will stick together. Jadinya, pas pastanya masak, meat balls-nya pun siap dihidangkan.