A great cake recipe for any occasion:
Finely chop chilies (seeded), garlic, candlenuts, shallots and lemongrass and mix well. Lightly toast peanuts in the oven or in a dry container on the kitchen stove and then coarsely crush. Lightly cook the former ingredients in a saucepan with oil for 5 min, stirring occasionally. Add coconut milk and bring to a gentle boil, stirring constantly. Add peanuts, sugar, tamarind water and salt. Simmer for a few min.
To serve, cool the sauce to room temperature (but tastes the same hot).
This sauce is actually meant for satay kebabs, but also goes great with roti.
Times Books International **
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