Saus Kacang (Indonesian Peanut Sauce)

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Serve with EVERYTHING.

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2 makrut lime leaves 3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugarPreparation

Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter. Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.

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Some kind of soup maybe

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