Satay Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
O.Evans VPRJ01A,
A MIXTURE
3 large: Chili peppers, chopped fine
3: Shallots, chopped fine
2 centiliter: Garlic, chopped fine
2 slice: Galanga, chopped fine
B MIXTURE
1 tbsp: Lemon grass, chopped fine
1 tbsp: Coriander seeds,
1/4 tsp: Ground mace,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground cinnamon,
C MIXTURE
2 cup: Coconut milk,
1 1/2 cup: Raw sugar,
2 tbsp: Tamarind water,
1 1/2 tbsp: Fish soy, nam pla
1/3 cup: White sesame seeds,
1 1/2 cup: Peanuts, chopped fine
1 tbsp: Coriander leaves, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp