- 100 GRAM ALMONDS, peeled
- 3 SLICES BREAD, without crust in cubes
- 2 RED SWEET PEPPERS
- 2 TBSP TOMATO PASTE
- 2 TBSP LEMON JUICE
- 2 TBSP VINEGAR
- 2 TSP PAPRIKA POWDER
- 1 CLOVE GARLIC, minced
- 1/2 CUP OLIVE OIL
- 1 TBSP PESTO
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- 1 SMALL ONION, chopped
- 4 TBSP SOY SAUCE
- 1 TBSP BROWN SUGAR
- 2 CLOVES GARLIC
- 1 TBSP GINGERROOT, grated
- 2 TBSP COCONUT, grated
- 1 TSP SAMBAL OELEK
- 150 GRAM PEANUT BUTTER
- 1/2 TSP CORIANDER POWDER
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Roast the paprika's
in a very hot oven until the skin begins to turn black; tear off the
peel and cut in pieces. Grind the almonds in a food processor; add all
other ingredients except olive oil, grind. Then add olive oil. If the
sauce is too thick, add some Lemon juice or water.
Salsa Romesco is a
a pepper sauce, and was used by fishermen to cook the fish in if its
quality was not so good. It is delicious in combination with many dishes,
for instance on fish like red snapper, grilled prawns, grilled zucchini,
Spanish tortilla,
pork and chicken wings.
On the 3rd of May
1808, the Spanish struggled
together with Portugal
and the UK
to resist Napoleon's French army. The
event was captured in Francisco Goya's painting "Los fusilamientos del
tres de mayo". Click on culinary calendar
for more links between cooking and historical events.
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Fry
the onion for 5 minutes, add the garlic and fry 2 minutes more. Add
soy sauce, sugar, sambal, ginger, coriander and 100 gram water and simmer
for 5 minutes. Then add peanut butter and coconut and let it simmer
half a minute more. Add as much water as needed to get a thick sauce.
If you want to reheat the sauce, put a little extra water as it will
thicken at reheating.
Peanut sauce is delicious with grilled
chicken on skewers
or marinated pork,
served with French fries or
French bread. Also good with
nasi goreng and indispensable
to gado-gado.
For delicious satays, see
satay lilit and
Lombok style satay from
Bali,
Indonesia,
satay daging lembu
from Malaysia,
chicken cashew
satay from Namibia, and for another sauce the
real satay sauce.
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