| Procedures |
| 1 |
Soak the cashews overnight in water to soften them |
| 2 |
Remove the cashews from the water and puree them in a blender |
| 3 |
Slice the lemon grass and ginger then smack with a meat tenderizer |
| 4 |
Heat the coconut oil in a large sauce pot |
| 5 |
Place the shallots, garlic, lemongrass and ginger in a saucepan and wilt |
| 6 |
Deglaze the pot with the sherry and reduce |
| 7 |
Add the soy sauce, vegetable stock and coconut milk and simmer for 30 min. |
| 8 |
Strain the liquid then add the sambal and cashew |
| 9 |
Return to the stove over low heat |
| 10 |
Stir until all ingredients are incorporated |
