Sat Sauce Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
A MIXTURE
3 large: Fresh chilies, chopped
3: Shallots, chopped
2: Garlic cloves, chopped
2 tsp: Galanga, if dried, soak it
B MIXTURE
2 cup: Coconut milk,
1 1/2 tbsp: Sugar,
3 tbsp: Tamarind water*,
2 tbsp: Soy sauce,
1/3 cup: White sesame seeds,
1 1/2 cup: Peanuts, crushed
GARNISH
1 tbsp: Cilantro leaves, chopped
Directions:
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 1/2 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 1/4 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"
per Mark Satterly
Source from luhu.jp
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 1/2 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 1/4 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"
per Mark Satterly
Source from luhu.jp