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| Satay Sauce Recipe |
Category: Sauce / Thai
Rating:
N/A
Servings: 1
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Ingredients
1 o.evans vprj01a
----A MIXTURE----
3 large chili peppers; chopped fine
3 shallots; chopped fine
2 centiliter garlic; chopped fine
2 slice galanga; chopped fine
----B MIXTURE----
1 tablespoon lemon grass; chopped fine
1 tablespoon coriander seeds
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
----C MIXTURE----
2 cup coconut milk
1 1/2 cup raw sugar
2 tablespoon tamarind water
1 1/2 tablespoon fish soy (nam pla)
1/3 cup white sesame seeds
1 1/2 cup peanuts; chopped fine
1 tablespoon coriander leaves; chopped
Cooking Directions:
Place all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color. Remove from heat. In a food processor combine the A and B MIXTURES into a smooth paste. Place 1/2 c of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir untill the aroma is released, about 1 minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4 more munutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Toast the white sesame seeds and grind them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with satay. Serve at room temperature.
sauce,thai
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