Isn't Kicap Manis similar to a thick soy sauce? sort of sweet if I recall.
Yes. It is a dark, sweet soy sauce. We usually go woth the ABC brand because that is a M'sian local favorite.
Gila, could you share your Thai peanut sauce recipe?
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)
Method:
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth.
We usually substitute Sambal Olek in lieu of the actual chilis.
I am thinking of gently smoking some firm tofu over pecan wood and finishing it Ace_Club style with a belt of added sambal oelek, and use Gila's sprouts in lieu of a bed of rice.
I adore Tofu. It is rather versatile.
While at the store, look for Tempeh. That is another asiatic favorite for most (not me tho). It is a fermented Tofu with some whole beans. Cube it and fry it as an accompanyment.
There is also "Ketupat" or Wedding Rice. This is a sticky rice in a boil bag. You boil it, it expands to fill the bag, and eventually becomes this large, pillow shaped, mass of sticky rice. Cube it and serve it on the side with the peanut sauce. Amazing!