*  Exported from  MasterCook  *

                         SINGAPORE SATAY SAUCE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Dips

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       tb           Unsalted roasted peanuts
  1       sm           Shallot
  1                    Garlic clove
  6       tb           Coconut milk
    1/4   c            Top-quality peanut butter
  2       tb           Peanut oil
  1       t            Sugar
    1/2   ts           Chinese chili sauce
    1/4   ts           Ground cumin
    1/4   ts           Ground corinder
    1/8   ts           Tumeric (optional)

 Mince the peanuts in a food processor and set aside.  In a food processor,
 mince the shallot and garlic.  Add all the remaining ingredients except the
 peanuts and process until completely smooth, about 20 seconds.  If you want
 a little deeper color, add the turmeric and blend again.  The sauce should
 be as thick as very rich cream.  Transfer to a small container to store.
 Use within 3 days. Sprinkle nuts over sauce just before serving. Satay
 sauce should always be served at room temperature. If it has been
 refrigerated, bring to room temperature and stir vigorously. You may have
 to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.



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