Preparation:
Read the whole recipe before starting.
You will need to use a blender for this recipe. If you have a small blender, then use halve of the ingredients and do your blending twice.
Add the peanuts to your blender, dice up the union and add this. Crush the garlic using a garlic press, and also add this. Add the coriander, cumin,
cardamom, turmeric, laos/ginger, sambal, ketjap, sugar, lemon juice and the water. Then start blending, you will need to blend everything until
there are no more large pieces of peanut left and the mixture is smooth.
For my spices I use ready made powder, and I use ready made lemon juice. You can use fresh products if you wish, but that would be more
work, and requires you to figure out the quantity that should be added. I have used fresh lemon juice, but I would then recommend to use
a bit less in your peanut sauce.
Into the sauce pan:
Before adding you mixture to your sauce pan, check the consistency in your blender. Use a spoon to stir it through and check
if there aren't any larger chunks left. If smooth, add to your sauce pan. If you have a small blender, repeat this process.
Heat up your sauce pan with a moderate temperature. Keep stirring through and then lower the temperature. Keep stirring while
checking the consistency, the sauce will thicken and gain some darker color. You could add some ketjap, and if the sauce gets to thick
you can always add water, but don't overdo this and always stir through. When the sauce has a good consistency it is ready to serve.
I use about 15 minutes of cooking time for this.
You can serve it directly, or let it cool down, and reheat on a low temperature, when needed. You might need to add some water if
the sauce had become thick. You can cool down the sauce and add it to your freezer, this works really well.