Side Pannel
Satay Sauce
Ingredients List
- O.Evans VPRJ01A
Directions
A MIXTURE
3 lg Chili peppers; chopped fine
3 Shallots; chopped fine
2 cl Garlic; chopped fine
2 sl Galanga; chopped fine
B MIXTURE
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
C MIXTURE
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
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.
3 lg Chili peppers; chopped fine
3 Shallots; chopped fine
2 cl Garlic; chopped fine
2 sl Galanga; chopped fine
B MIXTURE
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
C MIXTURE
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
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
