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CATEGORY CUISINE TAG YIELD
Grains, Dairy Satay 1 Servings

INGREDIENTS

1 c Roasted unsalted peanuts
2 Stalks lemongrass
16 Dried chillies, seeded
soaked in hot water for
15
min.
1 Inch fresh ginger
1 Inch fresh galangal
6 Shallots, or 1 medium
onion
3 Cloves garlic
Sugar to taste, palm sugar
is best
1 T Tamarind, soaked and diluted
with 3/4 cup hot water
1 T Fennel seed
1 1/2 c Coconut milk
2 T Peanut/corn oil
minutes.
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

First, chop peanuts (or use a food processor) into tiny chunks -- as
tiny as the peanuts in your chunky peanut butter, but not too fine.
Then, in a blender or food processor blend chillies, shallots,  garlic,
ginger, galangal, lemongrass, and fennel seed. Blend until it  forms a
paste.  Heat oil in a pot. When oil is heated, put the blended paste
in. Cook  for 5 to 10 minutes, stirring continously. Then, put in the
roasted  peanuts and the tamarind with its water. Cook until the
mixture  boils. Then, put in the coconut milk, sugar and salt. Simmer
for  another 10 to  If the sauce is too thick for your liking, add more
coconut milk or  water.  Per serving: 921 Calories (kcal); 87g Total
Fat; (79% calories from  fat); 12g Protein; 40g Carbohydrate; 0mg
Cholesterol; 71mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
3 1/2 Vegetable; 1  Fruit; 17  Converted by MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3317
Calories From Fat: 1240
Total Fat: 148.2g
Cholesterol: 0mg
Sodium: 350.2mg
Potassium: 9963.6mg
Carbohydrates: 457.9g
Fiber: 16.3g
Sugar: 11.4g
Protein: 103.7g


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