Satay dip

 
                                 Satay Dip
 
 Recipe By     : HAWGDAVE
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Kitmail21                        Peanut Butter
                 Sauces                           Ethnic
                 Rice                             Seafood
                 Shrimp
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      tbsp          crunchy peanut butter
    1                    onion         finely chopped
    1      cup           -- ¥
    1      "             thick" coconut milk
    1      tbsp          palm or brown sugar
    1      tsp           red chili pepper -- (cayenne)
    1      stalk         lemon grass -- finely chopped
    1      tbsp          fish sauce -- (Nam Pla)
    1      tbsp          dark -- sweet soy sauce
 
 It seems that making "thick" coconut milk is a little involved (I
would guess you don't go out and buy it) and the following is a condensed and
paraphrased version of what she says: "When I refer to "thick"
coconut milk in a recipe, it is made from the first pressing of the milk or
water through the coconut meat.....  To obtain 2 cups of "thick"
coconut milk, you'll need 2 cups of coconut (she prefers to use dried,
unsweetened [desiccated] coconut found in health food shops or Oriental stores)
and 3 cups of whole milk.  Scald the milk in a saucepan.  Place the coconut in
the milk.  Stir and remove from heat.  Let stand until cooled to room
temperature, stirring occasionally.  Strain this mixture through a sieve using
the back of a spoon to express as much liquid as possible."
  
 
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 NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook".