Subj : Satay Sauce
To   : All
From : Ben Collver
Date : Sat Aug 10 2024 10:58:27

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Satay Sauce
 Categories: Malaysian, Sauces
      Yield: 1 Batch

      4 tb Oil
    1/2 c  Roasted peanuts (75 g);
           -skins discarded and
           -coarsely ground
    1/2 tb Tamarind pulp; soaked in:
      2 tb Water; mashed, then strained
           -to obtain juice
    1/2 c  Water (125 ml)
    1/4 ts Salt
      1 tb Sugar

MMMMM------------------------SPICE PASTE-----------------------------
      1 tb Coriander seeds
    1/2 ts Cumin seeds
      2    Lemongrass stalks; thick
           -bottom 3rd only, outer
           -layers removed, inner part
           -sliced
      1    Galangal piece (3/4" / 1.5
           -cm); sliced
      4    Dried chilies; cut into
           -lengths and soaked in warm
           -water
      3 cl Garlic; peeled and halved
      2    Shallots; peeled and halved

  Grind the spice paste ingredients in a mortar or blender, adding a
  little oil if necessary to keep the blades turning.

  Heat the oil in a saucepan over medium to high heat and stir-fry the
  spice paste for 3 to 5 minutes until fragrant. Add the peanuts,
  tamarind juice and water, and season with salt and sugar. Reduce the
  heat to low and cook for another 3 minutes, stirring constantly, then
  remove from the heat. Transfer the sauce to a bowl and serve warm or
  at room temperature.

  Note: You may substitute 1/2 cup (6 tb) crunchy peanut butter for the
  crushed peanuts. Add the peanut butter to the sauce and mix
  thoroughly then remove from the heat. Satay sauce can be made in
  large quantities and kept in the refrigerator for 2 to 3 weeks or
  frozen for 3 months.

  Recipe by The Food of Malaysia, Periplus, 2005

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