SatÉ sauce

Yield: 2 Cups

Measure Ingredient
3 larges Fresh chilies; chopped
3 \N Shallots; chopped
2 \N Garlic cloves; chopped
2 teaspoons Galanga; if dried, soak it
2 cups Coconut milk
1½ tablespoon Sugar
3 tablespoons Tamarind water*
2 tablespoons Soy sauce
⅓ cup White sesame seeds
1½ cup Peanuts, crushed
1 tablespoon Cilantro leaves; chopped
\N \N per Mark Satterly




Place all A MIXTURE ingredients in a dry skillet & cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A & B MIXTURE spices & blend into a smooth paste.

Place ½ c coconut milk in a skillet & heat it over medium heat. Add the paste from the blender & stir until the aroma is released. Add the rest of the milk, bring to a gentle boil & simmer for 3 minutes.

Add the sugar, tamarind water & soy sauce. Simmer for 4 minutes.

Remove from heat.

Toaste the sesame seeds & grind them well. Add the peanuts & seeds to the sauce & let the sauce cool. Place in a serving dish & garnish with the cilantro. Serve at room temperature.

Makes a great dip for deep-fried tofu.

* To make tamarind water, soak 1 tb tamarind pulp in ¼ c lukewarm water for 5 minutes. Squeeze & knead well with your fingers. Strain.

Or use any citrus juice to replace.

Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

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