Singapore Satay Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted roasted peanuts,
1 small: Shallot,
1: Garlic clove,
6 tbsp: Coconut milk,
1/4 cup: Top-quality peanut butter,
2 tbsp: Peanut oil,
1 tsp: Sugar,
1/2 tsp: Chinese chili sauce,
1/4 tsp: Ground cumin,
1/4 tsp: Ground corinder,
1/8 tsp: Tumeric, optional
Directions:
Mince the peanuts in a food processor and set aside. In a food
processor, mince the shallot and garlic. Add all the remaining
ingredients except the peanuts and process until completely smooth,
about 20 seconds. If you want a little deeper color, add the turmeric
and blend again. The sauce should be as thick as very rich cream.
Transfer to a small container to store. Use within 3 days. Sprinkle
nuts over sauce just before serving. Satay sauce should always be
served at room temperature. If it has been refrigerated, bring to
room temperature and stir vigorously. You may have to add a little
peanut oil or water to thin the sauce. Makes 3/4 cup.
Source from luhu.jp
processor, mince the shallot and garlic. Add all the remaining
ingredients except the peanuts and process until completely smooth,
about 20 seconds. If you want a little deeper color, add the turmeric
and blend again. The sauce should be as thick as very rich cream.
Transfer to a small container to store. Use within 3 days. Sprinkle
nuts over sauce just before serving. Satay sauce should always be
served at room temperature. If it has been refrigerated, bring to
room temperature and stir vigorously. You may have to add a little
peanut oil or water to thin the sauce. Makes 3/4 cup.
Source from luhu.jp