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1.Soak the dry chili in hot water for at least ten minutes until they are hydrated and soft. Drained. Cut the dry chili into small sections.
2.Toast the peanut in a pan over low heat, with a small amount of oil. Stir the peanuts constantly. Once they start to turn to a darker color and there are charred marks on the peanuts sporadically, remove from the pan. Remove the skin by rubbing them with two hands.
3.Crush the peanuts with the food processor. Removed.
4.Add the dry chili, garlic, onion, lemongrass, galangal, and oil into the food processor. Blend it to form a very smooth paste.
5.Pour the chili paste into a pan and saute it over low heat. until the oil begins to separate from the paste.
6.Add the crushed peanuts to the chili paste. Add some water, the asam keping, palm sugar, and salt and cook until it reaches the consistency of your choice.
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|Serving Size: 1 (523g)|
|Recipe Makes: 1|
|Calories from Fat: 693 (88%)|
|Amt Per Serving||% DV|
|Total Fat 77g||103 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 29mg||9 %|
|Sodium 9412.3mg||325 %|
|Potassium 604.8mg||16 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 20.8g|
|Protein 7.7g||11 %|
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Calories per serving: 791
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