| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Thai |
Appetizers, Ethnic, Sauces, Thai |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Lemon grass; finely chopped |
| 1/2 |
ts |
Shrimp paste |
| 3 |
|
Dried chillies; * see note |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 2 |
|
Coriander root; chopped |
| 1 |
c |
Coconut milk |
| 1 |
ts |
Vegetable oil |
| 150 |
g |
Dry-roasted unsalted peanuts; crushed |
| 2 |
tb |
Sugar |
| 2 |
ts |
Tamarind juice |
| 1 |
pn |
Salt |
INSTRUCTIONS
1. In a blender, combine first eight ingrediants with enough coconut milk
to moisten.
2. Heat oil in saucepan and gently stir fry satay mix until it turns a pale
pinky brown, then reduce heat to low.
3. Add peanuts and stir well to separate.
4. Add sugar, salt and tamarind juice.
5. If sauce is too thick, add coconut milk. If too thin, simmer very
gently.
Recipe By : Kascha Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #262
Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
NOTES : * you may substitute dried red chillies for 1 teaspoon of chilli
power or 3 teaspoons of chillie flakes.
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