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2 litres
Medium
Published 1999
The flavour of warm spices and the slight tartness of tamarind dominate this sauce, which is served with fried chicken or seared tuna, the natural richness and textures of which allow the sauce to reach its full potential.
Dry-roast belacan over gentle heat until fragrant. Blend belacan, galangal, turmeric, chilli, candlenuts, shallots, lime leaves, lemongrass, coriander roots and oil to a smooth paste in a food processor. Cook paste in a heavy-based pan over moderate heat until fragrant and slightly coloured. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 45 minutes. Strain throug