| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Thai | Thai, Sauces | 1 | Servings |
INGREDIENTS
| O.Evans VPRJ01A | ||
| 3 | lg | Chili peppers; chopped fine |
| 3 | Shallots; chopped fine | |
| 2 | cl | 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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