Satay Peanut Sauce

here's a recipe from Asmah Laili :

500 gm peanuts - fried first and grind coarsely
60gm asam -mix with about 5 cup of water, strained and discard the seeds.
salt to taste
2-3 kaffir lime leaves- shredded

Spices to grind:

25 dried chillies - soaked in hot water to fluff them up first
3 onions
6 garlics
8 candlenuts
2 stalk lemongrass
2 slices of galangal
40 gm belacan

Suteed the grinded spices till oil floats to the top, then add in the assam juice, kaffir leaves, salt and sugar, and lastly the peanuts. 

Satay Peanut Sauce

this is extracted from Sylvia Tan's Singapore Heritage Food.

1 cup roasted peanuts
1 stalk lemongrass, slice white stem portion only
2 red chillies
8 shallots, peeled
1/2 tsp balacan
4 buah keras (candlenuts), soaked in water to soften
2 tsp tamarind paste, mixed with 1/2 cup wter, strained
1 tbsp oil
1 tsp salt
1 tbsp sugar
Optional: 2-3 finely shredded kaffir lime leaves
1 small can crushed pineapples

Blend lemongrass, chilli, shallots, buah keras and balacan together with tamarind water. Chop roasted nuts. Heat oil in a small pot and fry spice paste until fragrant. Add salt and sugar, then the nuts and kaffir lime shreds. Top with blended pineapples.

Peanut Cookies

Plain Flour 600gram 
baking powder 2 tsp 
baking soda 2 tsp 
sugar 225g 
coarsed peanut 400gram 
corn oil 1 1/2 bowl(small bowl, normaly i gaudge using my own estimation)(according to Peony who did half a recipe, this should be ard 400ml of oil) 

Method: 
1. Sieve flour with baking powder n soda. 
2. Add in peanut and sugar. 
3. Add in cornoil and mix well. Dough should form 
4. Divide into small balls and poke center with chopstick. 
5. Apply eggwash and bake at 175 degrees for 20 mins 


by lingo

Peanut Pancake

Batter
230g plain flour
100g rice flour
3 eggs
90g caster sugar
1 tsp instant yeast
1 tsp baking soda
420ml water
Filling
toasted peanuts, finely grounded
caster sugar

Mix all batter ingredients in a bowl and stir until well combined. Stand the mixture, covered, for at least half an hour. Heat up a non-stick pan over medium low heat and grease with a little oil. Pour in enough batter (depending your size of pan and thickness you prefer). Sprinkle with some ground peanuts and half a handful of sugar. Cook over low heat for about 1-2 minutes or until the edges have turned golden brown. Fold the pancake into a half-moon and lift it out of the pan immediately.

by ftmhashim