Peanut sauce:
1/2 Onion; peeled, chopped fine
1/2 c Peanut oil
1 tb Minced garlic
1 lg Red chilli; seeded, chopped
1 ts Belachan
2 tb Indonesian soy sauce
1 Lime; juice of
1/4 c Brown sugar
375 g Crunchy peanut butter
Roasted and salted peanuts;
- chopped
Stir fry:
300 g Boneless lamb steaks; trimmed
125 g Egg noodles
1 tb Indonesian soy sauce
1 ts Minced fresh garlic
1 ds Ground nutmeg
2 tb Peanut oil
2 Bok choy; washed, sliced
1 Red pepper; cored, sliced
1/2 c Chicken stock
GARNISH:
Fresh mint; chopped
Coriander (cilantro)
Sauce:
Cook the onion in the hot oil in a frying pan until softened. Add
the garlic, chilli and blachan if using and cook a further 1-2
minutes.
Stir in the soy sauce, lime juice, brown sugar, peanut butter and
crunchy peanuts. Once incorporated remove from the heat. Bottle and
store in the refrigerator.
Stir fry:
Cook the egg noodles in boiling salted water. Drain and keep warm.
Finely shred the lamb steaks and place in a bowl with the soy
sauce, garlic and nutmeg and allow to stand for 10 minutes. Heat
the oil in a non-stick frying pan and quickly cook the lamb over a
high heat. Set aside. Add the vegetables to the hot pan and toss to
cook. Add the lamb, noodles, 1/2 cup of the peanut sauce and the
chicken stock and toss to mix. Serve garnished with chopped fresh
mint and coriander if wished.
