Satay sauce

 
                                SATAY SAUCE
 
 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      milliliters   Garlic -- chopped fine
    2      slices        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      cups          Coconut milk
    1 1/2  cups          Raw sugar
    2      tablespoons   Tamarind water
    1 1/2  tablespoons   Fish soy (nam pla)
      1/3  cup           White sesame seeds
    1 1/2  cups          Peanuts -- chopped fine
    1      tablespoon    Coriander leaves -- chopped
 
 Place all A MIXTURE ingredients in a dry frying pan and cook over low hea=
 t
 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 pas=
 te.
 Place 1/2 c of the coconut milk in a frying pan and heat over medium heat=
 =2E
 Add the paste and stir untill the aroma is released, about 1 minutes.  Ad=
 d
 the remaining 1 1/2 cups of coconut milk, bring to a boil over medium hea=
 t,
 and boil gently for 3 minutes. Add the sugar, tamarind water, and fish so=
 y.
 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 sau=
 ce.
 Let the sauce cool. Place in a serving dish and sprinkle with coriander
 leaves before serving with satay. Serve at room temperature.
 
 
 
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