INGREDIENTS

INSTRUCTIONS

To prepare the rempah, grind the galangal, candlenuts or almonds,
lemongrass, onions, garlic and turmeric to a smooth paste in a blender or
food processor. Add a tablespoon or more of water if needed to facilitate
the blending. Heat a wok over low heat. Add the oil and chile paste and
fry, stirring frequently, until the oil takes on a reddish hue, about two
minutes. Add the ground mixture and fry, stirring frequently, until it is
completely combined with the oil. Continue frying and stirring until the
rempah (satay paste) is fragrant and has a porridge-like consistency, about
10 minutes. When reddish oil seeps out, it is done.
Add the coconut milk, tamarind water, sugar, salt and peanuts. Simmer over
low heat until oil separates from the sauce, about 10 minutes. Serve at
room temperature with satay. Satay sauces seem to be universally loved,
particularly by the Western palate. The original satay and satay peanut
sauces come from Indonesia, as do many variations and interpretations. The
neighboring countries of Malaysia and Thailand adopted this Indonesian
style of cooking and created their own versions as well. This Malay-style
satay sauce is also very good with blanched vegetables. Extra sauce may be
frozen for future use. Makes about 3-1/2 cups.
From Chris Yeo's and Joyce Jue's "The Cooking of Singapore"
Per serving: 2831 Calories (kcal); 276g Total Fat; (84% calories from fat);
9g Protein; 101g Carbohydrate; 0mg Cholesterol; 3244mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit;
55    Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.

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