gado-gado sauce

• 250g lightly toasted peanuts
• 1 tsp belachan
• 1 red chilli
• 2 cloves garlic
• 2 tbsp palm sugar
• 200g coconut milk
• 150g water
• 1 tbsp fresh lime juice
• 0.5 tsp salt
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• 0 Homemade stock

Step 1
Toast the peanuts by gently frying in a dry frying pan for a few minutes over a medium heat.

Step 2
Shake the pan every 10 seconds or so to keep the nuts from sticking.

Step 3
They should start to brown after about 2 to 3 minutes.

Step 4
Set aside to cool.

Step 5
Wrap the belachan in a small piece of kitchen foil.

Step 6
Gently fry the foil parcel until the belachan has warmed through and fragrant, turning once.

Step 7
Allow to cool a little before tipping into a blender together with the cooled peanuts.

Step 8
Add the chilli, garlic and palm sugar.

Step 9
Blend until a rough paste is formed - it should be chunky rather than smooth.

Step 10
Tip the paste into a saucepan, adding the coconut milk.

Step 11
Stir well to combine.

Step 12
Gently heat and simmer for 5 minutes, stirring occasionally.

Step 13
Add lime juice and salt, to taste.

Step 14
Stir well.

Step 15
Add half of the water and stir well.

Step 16
If the mixture is too thick, then add a little more water, 1 tablespoon at a time.

Step 17
Check the seasoning and set aside to cool.

Step 18
Serve with carrots and other crunchy vegetables.

Step 19
Baking the carrots seems to transform the shreds of carrot into something lush and not-too-sweet.

Step 20
Slaws made with shredded carrots in the mix take full advantage of the crunch of raw carrots while adding the bonus of a zingy dressing.

Step 21
Take a look at this month's Live Better challenge here.