| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Satay |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Chili peppers; chopped fine |
| 3 |
|
Shallots; chopped fine |
| 4 |
ts |
Garlic; chopped fine |
| 2 |
sl |
Galanga; chopped fine |
| 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 |
| 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 |
INSTRUCTIONS
A MIXTURE
B MIXTURE
C MIXTURE
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 cup 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.
Per serving: 2465 Calories (kcal); 224g Total Fat; (75% calories from fat);
73g Protein; 88g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 1 1/2 Fruit;
40 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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