What you will need:
  • 1 kg of raw peanuts (grind into fine pieces)
  • 3-4 Kaffir Lime leaves (cut into small pieces)
  • 4 Tbsp of Vegetable/Peanut oil
  • Ground Spices:
  • 7 oz (200 g) red bird’s eye chili – add more or less as you prefer
  • 20 shallots
  • 10 cloves of garlic
  • 16 oz (450 g) Gula Jawa/ Palm Sugar (shaved into small pieces)
  • 3.5 oz (100 g) of Kencur – Can try to replace with galangal, but it’s not exactly the same
  • 3.5 oz (100 g) seedless tamarind paste
  • 2 Tbsp salt
  1. Using a food processor, grind all the ingredients above
  2. Preheat a wok/pan with 2 Tbsp of oil. Saute the ground peanuts until they turn dark brown, but not burnt. Turn off the heat and set aside
  3. In a same wok, add 2 Tbsp of oil. Saute the ground spices from No.1 and Kaffir Lime pieces until fragrant. Turn off the heat
  4. Mix No. 1 with No. 2 until they are blended well. Let it cool if you plan to pack and freeze the paste
  5. When ready to use (if frozen, thawed it first), mix it with few spoonfuls of water to the consistency you like, not too much that it becomes too runny
Recipe by What To Cook Today at http://whattocooktoday.com/home-made-pecel-paste__trashed.html