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Satay Sauce

 

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O.Evans VPRJ01A A MIXTURE 3 lg Chili peppers; chopped fine

3 Shallots; chopped fine

2 cl Garlic; chopped fine

2 sl Galanga; chopped fine

B MIXTURE 1 tb Lemon grass; chopped fine

1 tb Coriander seeds

1/4 ts Ground mace

1/4 ts Ground nutmeg

1/4 ts Ground cinnamon

C MIXTURE 2 c Coconut milk

1 1/2 c Raw sugar

2 tb Tamarind water

1 1/2 tb Fish soy (nam pla)

1/3 c White sesame seeds

1 1/2 c Peanuts; chopped fine

1 tb Coriander leaves; chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color. Remove from heat. In a food processor combine the A and B MIXTURES into a smooth paste. Place 1/2 c of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir untill the aroma is released, about 1 minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4 more munutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Toast the white sesame seeds and grind them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with satay. Serve at room temperature.

 

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