Sambal Jenganan

This is my late grandmother's recipe. Made in abundance, kept dry in a container for 3-4 weeks in the fridge, just add hot water & serve with steam vegetables, fried tofu & boiled eggs. Can be served as appertizer, salad or even a main dish with rice. I would constantly take it as a peanut sauce dip to my fish crackers.

Ingredients

3/4 cup of dried chillies

3 cups of ground peanuts (to deepfry until golden brown)

4-5 tbsp sugar

3-4 tbsp tamarind juice from 1.5 tbsp of tamarind wet paste

1 tsp shrimp paste or belacan

Directions

Soak the dried chillies in hot water about 1 hour to soften them. Dried chillies can be spicy; should you want to reduce the spiciness, remove the seeds before soaking. After chillies are soft, remove the water & blend the chillies until quite fine. Add the fried peanuts, sugar, tamarind juice & shrimp paste. Blend until peanuts are fine. Mixture is dry, and you can take the desired amount for the current serving. The remainder may be kept in a plastic container & store in the refrigerator.