Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
O.Evans VPRJ01A
-----A MIXTURE-----
3 large Chili peppers -- chopped fine
3 Shallots -- chopped fine
20 ml Garlic -- chopped fine
2 slices Galanga -- chopped fine
-----B MIXTURE-----
1 tb Lemon grass -- chopped fine
1 tb Coriander seeds
1/4 ts Ground mace
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
-----C MIXTURE-----
2 c Coconut milk
1 1/2 c Raw sugar
2 tb Tamarind water
1 1/2 tb Fish soy (nam pla)
1/3 c White sesame seeds
1 1/2 c Peanuts -- chopped fine
1 tb Coriander leaves -- chopped
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 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.
