This is one of the first authentic Malaysian sauces I learned, It was back in the late 1980s and my then-Malaysian-food-guru, Mr. Lajis, had come to my mother-in-laws house to show me some of the secrets that made his six street food stands in Kuala Lumpur such booming successes. This sauce can be served after it’s simmered only an hour, but full flavor is achieved only after a slow cook of several hours. Add small splashes of water as it simmers to maintain a medium-thick consistency. The flavorful oil that the spice paste was fried in will eventually rise to the surface, resist your temptation to skim this off. The oil is very flavorful and is not discarded.
© 2008 Robert Danhi. All rights reserved.