FOR THE CARROTS provide a small pot, pour in water, add carrots and salt. Stir briefly and bring to a boil. Cook for 10 minutes with the lid closed until the carrots are soft. They should not be completely cooked through, but still have a little bite.
300 g Carrots, 1000 ml Water, ½ tbspn Salt
Catch and save the boiling water. The water is full of nutrients and flavor and we need it later for refining. The rest can be stored in an airtight container in the refrigerator and used for soup, sauces, etc. to dilute and refine.
TO MAKE THE STIR, place carrots, peanut butter, Bird Eye Chili, lemon juice, garlic granules, salt, and 1-2 tablespoons of the carrots' cooking water in a blender. I use my MagiMix with an S-shaped knife for this.
300 g Carrots, 45 g Peanut butter, 1 Piece Bird Eye Chili, 30 ml Lemon juice, ½ tbspn Garlic granules, ½ tbspn Salt
Blend until the desired consistency is reached. Keep scraping down the sides with a silicone scraper to make sure everything is worked evenly. Set aside.
FOR THE TOPPING, toast peanut kernels in a frying pan over medium heat without oil for about 5 minutes on all sides. Set aside.
75 g Peanut kernels
Place in a bowl, top with roasted peanuts and garnish with desired toppings.
Store remaining spread in an airtight container in the refrigerator for up to 3 days.