4 tb Oil
1/2 c Roasted peanuts (75 g);
-skins discarded and
-coarsely ground
1/2 tb Tamarind pulp; soaked in:
2 tb Water; mashed, then strained
-to obtain juice
1/2 c Water (125 ml)
1/4 ts Salt
1 tb Sugar
MMMMM------------------------SPICE PASTE-----------------------------
1 tb Coriander seeds
1/2 ts Cumin seeds
2 Lemongrass stalks; thick
-bottom 3rd only, outer
-layers removed, inner part
-sliced
1 Galangal piece (3/4" / 1.5
-cm); sliced
4 Dried chilies; cut into
-lengths and soaked in warm
-water
3 cl Garlic; peeled and halved
2 Shallots; peeled and halved
Grind the spice paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning.
Heat the oil in a saucepan over medium to high heat and stir-fry the
spice paste for 3 to 5 minutes until fragrant. Add the peanuts,
tamarind juice and water, and season with salt and sugar. Reduce the
heat to low and cook for another 3 minutes, stirring constantly, then
remove from the heat. Transfer the sauce to a bowl and serve warm or
at room temperature.
Note: You may substitute 1/2 cup (6 tb) crunchy peanut butter for the
crushed peanuts. Add the peanut butter to the sauce and mix
thoroughly then remove from the heat. Satay sauce can be made in
large quantities and kept in the refrigerator for 2 to 3 weeks or
frozen for 3 months.
