Satay Sauce

Recipe Ingredients

		A Mixture
3		Fresh chilies - chopped (large)
3		Shallots - chopped
2		Garlic cloves - chopped
2 teaspoons	10ml	Ginger root
		B Mixture
2 cups	474ml	Coconut milk
1 1/2 tablespoons	22ml	Sugar
3 tablespoons	45ml	Tamarind water*
2 tablespoons	30ml	Soy sauce
1/3 cup	36g / 1.3oz	White sesame seeds
1 1/2 cups	219g / 7.7oz	Peanuts - crushed
		Garnish
1 tablespoon	15ml	Cilantro leaves - chopped

Recipe Instructions

Place all A MIXTURE ingredients in a dry skillet & cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A & B MIXTURE spices & blend into a smooth paste.

Place 1/2 c coconut milk in a skillet & heat it over medium heat. Add the paste from the blender & stir until the aroma is released. Add the rest of the milk, bring to a gentle boil & simmer for 3 minutes. Add the sugar, tamarind water & soy sauce. Simmer for 4 minutes. Remove from heat.

Toast the sesame seeds & grind them well. Add the peanuts & seeds to the sauce & let the sauce cool. Place in a serving dish & garnish with the cilantro. Serve at room temperature.

Makes a great dip for deep-fried tofu.

* To make tamarind water, soak 1 tb tamarind pulp in 1/4 c lukewarm water for 5 minutes. Squeeze & knead well with your fingers. Strain. Or use any citrus juice to replace.

Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

Source:
"Keo's Thai Cuisine" by Keo Sananikone

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