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Sizzle, Sensational Barbecue Food
by Julie Biuso
Serve with chicken, pork or lamb satay.
Serves 6


• 1/4 cup peanut oil
• 1 onion, peeled and finely chopped
• 2 large cloves garlic, peeled and crushed
• 4 tiny dried bird's eye chilies, crushed
• 1 (1-inch/2.5cm) knob fresh ginger, peeled and roughly chopped
• 6 ounces (about 175g) roasted shelled peanuts
• 3 Tbsp kecap manis (Indonesian soy sauce) or dark soy sauce
• 1 Tbsp brown sugar
• 3/4 cup hot water, or more to thin


Gently heat peanut oil in a skillet. Add onion and fry for about 15 minutes until soft and a pale gold color.

2. Add garlic, chilies and ginger. Cook for a few minutes, then transfer to the bowl of a food processor or blender. Add peanuts, soy sauce, brown sugar and 1/4 cup hot water. Process or blend until smooth, adding more hot water to bring it to a dipping consistency.

3. Cover and refrigerate for up to 3 days.


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