Ingredients:

1 cup (150 g)   roasted unsalted peanuts, skins discarded

3 cloves garlic, peeled

1 in (2 ½ cm) fresh kencur root, peeled and sliced

2 to 3 bird’s-eye chillies, deseeded

1 kaffir lime leaf

3 tablespoons  sweet Indonesian soy sauce (kecap manis)

½ teaspoon salt

1 ½ cup (375 ml) water

1 teaspoon freshly squeezed lime or lemon juice

1 tablespoon crispy Fried Shallots

Cooking Directions:

1. Grind the peanuts, garlic , kencur and chilies coarsely in a mortar or blender
2. Combine the ground ingredients with all the other ingridients (except the lime or lemon juice and crispy fried shallots) in a saucepean, mix well and simmer over medium heat for 20 to 15 minutes, stirring constanly to prevent the sauce from burning, add more water as needed to keep the sauce a thick consistency. Remove from the heat, add the lime or lemon juice and mix well. Sprinkle the Crispy Fried Shallots over it just before serving.

source: authentic food recipes from Indonesia, Heinz von Helzen