Pindasaus (basis)
Chin. Ind. Rest. kookboek, p. 62
Ingredients
- 55 gram ongezouten pinda’s, geroosterd
- ½ grote ui, grof gehakt
- Tenen van 1 kleine bol knoflook (ca. 40 gram), gepeld
- 10 gram gember
- 15 gedroogde rawits
- ¼ grote citroen
- 10 gram trassi
- 1 theel. kerriepoeder
- 300 ml neutrale olie
- 1 theel. zout
- 4 eetl. kristalsuiker
- 150 gram bloem
- 1 blikje (70 gram) tomatenpuree
- 45 gram ketjap manis
- 500 gram pindakaas
- Handig
- Keukenthermometer (optioneel)
- 2 gesteriliseerde potten van 500 ml
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