Satay sauce (authentic)

Yield: 4 Servings

Measure Ingredient
\N 3 dried chillies -- * see
\N 2 cloves garlic
\N 2 coriander root -- chopped

1 sm onion -- chopped

1 TB lemon grass -- finely

: chopped

½ ts shrimp paste

: note

½ ts ground cumin

½ ts ground coriander

1 c coconut milk

1 ts vegetable oil

150 g dry-roasted unsalted peanuts : crushed

2 TB sugar

2 ts tamarind juice

1 pn salt

1. In a blender, combine first eight ingrediants with enough coconut milk to moisten.

2. Heat oil in saucepan and gently stir fry satay mix until it turns a pale pinky brown, then reduce heat to low.

3. Add peanuts and stir well to separate. 4. Add sugar, salt and tamarind juice. 5. If sauce is too thick, add coconut milk. If too thin, simmer very gently.

Recipe By : Kascha Sweeney (sweeney@...) From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 00:05:16 +0800 (

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