| 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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