A recipe for Satay Sauce. Follow the simple recipe instructions for Satay Sauce shared by other home cooking experts.
Ingredients
A MIXTURE: 3 lg. Chili peppers; chopped fine3 Shallots; chopped fine
2 cl Garlic; chopped fine
2 slices Galanga; chopped fine
B MIXTURE: 1 Tbs. Lemon grass; chopped fine
1 Tbs. Coriander seeds
1/4 Tsp. Ground mace
1/4 Tsp. Ground nutmeg
1/4 Tsp. Ground cinnamon
C MIXTURE: 2 c. Coconut milk
1 1/2 c. Raw sugar
2 Tbs. Tamarind water
1 1/2 Tbs. Fish soy (nam pla)
1/3 c. White sesame seeds
1 1/2 c. Peanuts; chopped fine
1 Tbs. Coriander leaves; chopped
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 until 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 minutes 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. - O. Evans
