|5 teaspoons||Galangal; ground|
|5||Candlenuts or almonds soaked in water for|
|; 10 minutes|
|5 teaspoons||Dried lemongrass|
|2||Onions; peeled and sliced|
|6||Cloves garlic; peeled and sliced|
|1 teaspoon||Turmeric powder|
|1 cup||Vegetable oil|
|3 tablespoons||Red chile paste|
|1 can||Coconut milk; shaken well (13 1/2|
|½ cup||Tamarind water|
|2 cups||Ground roasted peanuts|
To prepare the rempah, grind the galangal, candlenuts or almonds, lemongrass, onions, garlic and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to facilitate the blending. Heat a wok over low heat. Add the oil and chile paste and fry, stirring frequently, until the oil takes on a reddish hue, about two minutes. Add the ground mixture and fry, stirring frequently, until it is completely combined with the oil. Continue frying and stirring until the rempah (satay paste) is fragrant and has a porridge-like consistency, about 10 minutes. When reddish oil seeps out, it is done.
Add the coconut milk, tamarind water, sugar, salt and peanuts. Simmer over low heat until oil separates from the sauce, about 10 minutes. Serve at room temperature with satay. Satay sauces seem to be universally loved, particularly by the Western palate. The original satay and satay peanut sauces come from Indonesia, as do many variations and interpretations. The neighboring countries of Malaysia and Thailand adopted this Indonesian style of cooking and created their own versions as well. This Malay-style satay sauce is also very good with blanched vegetables. Extra sauce may be frozen for future use. Makes about 3-½ cups.
From Chris Yeo's and Joyce Jue's "The Cooking of Singapore" Per serving: 2831 Calories (kcal); 276g Total Fat; (84% calories from fat); 9g Protein; 101g Carbohydrate; 0mg Cholesterol; 3244mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; ½ Fruit; 55 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.
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