Peanut sauce for satay
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Peanut or other vegetable |
| Oil | ||
| 1 | cup | Chopped onion |
| ¼ | cup | Minced fresh ginger |
| 3 | tablespoons | Minced garlic |
| 3 | To 5 | |
| 1 | To 2 tsp | |
| 4 | tablespoons | Granulated sugar |
| ⅓ | cup | Fish or soy sauce |
| 1 | teaspoon | Tamarind paste dissolved in |
| ¼ | cup | Water -- OR |
| 3 | tablespoons | Lime juice |
| ½ | To 1 c | |
| Canned | ||
| 1 | cup | Chunky peanut butter -- pref |
| Without sugar | ||
| ¼ | cup | Chopped cilantro |
| small | Red chilies, finely chopped | |
| OR | ||
| Dried red pepper flakes | ||
| Unsweetened coconut milk -- | ||
Directions
-
Heat oil in skillet over medium heat. Add onion,ginger,garlic and chilies. Saute until tender and onions barely browned, about 8-10 minutes Meanwhile, dissolve sugar in fish sauce or soy sauce and tamarind liquid or lime juice. When onion is browned, add soy sauce mixture and ½ cup coconut milk to pan. Stir in peanut butter and cook 5 minutes longer,stirring frequently to prevent sticking. Remove pan from heat and let cool enough to taste. It should be pleasantly hot, but balanced by the sweetness of the sugar, the cooling coconut milk and the tart flavor of the tamarind. Adjust seasoning accordingly. Stir in chopped cilantro and serve warm or at room temp.
If it is too thick, thin with coconut milk or water. Garnish with more cilantro. Makes about 1½ cups Recipe By : Sadataki
From: Date: 05/28