What you need:
1 garlic clove
What to do:
Roast the unsalted peanuts in a frying pan without any oil.
Remove the peanuts, now roast the cumin seeds in the same pan for no longer than 1 minute.
Add coriander powder and chili flakes or chili powder.
Dice the garlic and shallots, and add to the pan.
Add the coconut cream and let the ingredients fry in the released coconut fat.
After a few minutes, add the coconut milk, ketjap, sugar, salt and pepper.
Let it simmer over medium heat, while stirring occasionally.
In the meantime, grind the roasted peanuts to powder to thicken your sauce.
Then, grind some more peanuts, but no powder this time. Leave some crunchy pieces for the extra bite. Maybe even add extra roasted peanuts for even more bite.
Great with chicken and Indonesian nasi goreng