Rouxbe

• 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
• 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) - can substitute with soy sauce
• 1 tsp Kosher salt
• 1/4 tsp freshly cracked pepper

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. Using the same pan, toast the coriander and cumin seeds until fragrant.

Grind the coriander, cumin and chili flakes until quite fine; then set aside. Dice the onion and shallot, and sauté over medium heat for 3 or 4 minutes or until golden. Then 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, then set aside to cool slightly.

Meanwhile, pulse the nuts a few times, then add the above sauce and blend to combine. This peanut sauce is best served at room temperature.

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