Peanut paste is a golden, fatty, salty-sweet taste, strong aroma of lemongrass. This dish is eaten with sticky rice, or green banana dip, very delicious raw vegetables.
Making
- Peanuts (peanuts) are roasted over low heat until golden, crispy and fragrant. Wrap peanuts in newspaper to create crunch. Divide the peanuts in half (half of the peanuts, remove the silk, keep the other half). Put all peanuts in a mortar and grind.
- Stir-fry lemongrass, chili, ginger (finely minced), put the ground peanuts in the pot, add bone broth (or filtered water) near the surface of the peanuts. Seasoning: 8 tablespoons molasses, 3 tablespoons fish sauce, 1 tablespoon shrimp paste, 1 teaspoon salt. You can adjust the sweet and salty according to each family’s taste.
- Simmer on low heat until the chop becomes a thick, smooth mixture. Add chili if you like it spicy.
- Presentation and enjoyment: Ladle into bowls, eat with sticky rice or dip green bananas, raw vegetables, and boiled bamboo shoots.
- Finished product requirements: Peanut paste is yellow, fatty, salty – sweet, strong aroma of lemongrass.
Material
- 250 grams peanuts (peanuts)
- 3 branches of lemongrass
- 3 cloves of garlic
- 1 small piece of ginger
- 2 chili peppers (optional if spicy)
- Seasoning: Fish sauce, salt, molasses, shrimp paste.
- Bone broth or filtered water
- Cooking oil