For the peanut sauce, roughly chop the macadamia nuts. Using a medium-size fry pan, toast the nuts over medium-low heat until golden. Set aside. Alternatively, you can toast the nuts in the oven.
Using the same pan, toast the coriander and cumin seeds until fragrant. Grind the coriander, cumin and chili flakes until quite fine. Set aside.
Dice the onion and shallot. Sauté over medium heat for 3 or 4 minutes or until golden. Add the spices and coconut cream and let cook for a few more minutes. Add the coconut milk, palm sugar, kecap manis, salt and pepper. Cook for another few minutes before setting aside to cool slightly.
Meanwhile, pulse the nuts a few times. Add the above sauce and blend to combine. This peanut sauce is best served at room temperature.
- 1/4 cup roasted, Spanish peanuts
- 1/8 cup macadamia nuts
- 1/4 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp dried chili flakes
- 1/2 medium red onion
- 1 small shallot
- 1 tsp peanut or vegetable oil
- 1-2 tbsp palm sugar (can substitute with brown sugar)
- 1/4 cup coconut cream
- 1/4 cup coconut milk
- 1 tbsp kecap manis (Indonesian Sweet Soy Sauce)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper