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Satay sauce
3 large fresh chili peppers, coarsely chopped
3 shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 slices fresh (or dried and soaked) galanga, coarsely chopped
1 T chopped fresh lemon grass
1 T coriander seeds
1/4 t ground mace
1/4 t ground nutmeg
1/4 t ground cinnamon
1 c coconut milk (unsweetened)
1 1/2 T raw sugar
3 T tamarind water
1 1/2 T fish sauce (nam pla)
1 1/2 c coarsely chopped or crushed peanuts
1 T chopped fresh coriander leaves (cilantro)
Place chili peppers, shallots, garlic, and galanga in a dry frying
pan and cook over low heat, stirring constantly, just until they
begin to change color. Remove from heat.
In a blender, food processor, or a mortar, grind chili peppers,
shallots, garlic, galanga, lemongrass, coriander, mace, nutmeg and
cinnamon into a smooth paste.
Place 1/2 c of the coconut milk in a frying pan and heat it over
medium heat.
Add the paste and stir until the aroma is released -- about 1
minute. Add the remaining 1 1/2 c 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 minutes and use
these last 3 ingredients to adjust the flavor to taste. Remove
from heat. Add the peanuts to sauce. Let the sauce cool. Place
in a serving dish and sprinkle with coriander leaves before serving
with the satay (bbq). Serve at room temperature.
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Satay Sauce 01