Satay Sauce



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Satay Sauce