Singapore Satay Sauce

Recipe Ingredients

2 tablespoons	30ml	Unsalted roasted peanuts
1 tablespoon	15ml	Shallot (small)
1		Garlic clove
6 tablespoons	90ml	Coconut milk
1/4 cup	49g / 1.7oz	Top-quality peanut butter
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Chinese chili sauce
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander
1/8 teaspoon	0.6ml	Turmeric - (optional)

Recipe Instructions

Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again.

The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously.

You may have to add a little peanut oil or water to thin the sauce.

Makes 3/4 cup.

Source:
Ruth Mellinkoff

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