Notes
- The satay sauce gives the dish a strong peanut taste.
- To make your Nasi Goreng sauce to replace the satay sauce and sambal: 2 cups (500 mL) canola oil, 25 shallots, medium sized, 2 cups (500 mL) peeled ginger, 2 cups (500 mL) galangal, 8 1/2 cups (about 2 L) chopped lemongrass (approx. 12 stalks), 1 1/2 cups (375 mL) garlic, 2 to 4 Thai chili peppers, 1/3 cup + 1 tbsp (95 mL) black pepper, 2 tsp (10 mL) ground nutmeg, 2 tbsp (30 mL) toasted sesame seeds, 2 tbsp (30 mL) ground turmeric, 1 1/4 cups (310 mL) shrimp paste, toasted, 2 1/2 cups (625 mL) palm sugar, 1 cup (250 mL) tomato paste, 6 cups (1.4 L) Yamasa Soy Sauce, 1 1/4 cups (310 mL) lime juice, 1 cup (250 mL) fish sauce. See directions below:
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- Put canola oil in a large pot on medium-high heat.
- In a food processor, blend shallots, ginger, galangal, lemongrass, garlic, and Thai chili and add mixture to the pot.
- Sauté until mixture has softened and coloured, then add remaining ingredients.
- Simmer on low heat for approximately 1 hour, then blend smooth while hot.
- The nasi goreng sauce can keep in the fridge for up to 1 month.