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Print this Recipe    Satay 01

Satay Sauce

1 small onion, finely chopped
2 cloves garlic, peeled & crushed
2 fresh red chillies, chopped
3 Tbsp vegetable oil
2 tsp jaggery (palm sugar) or dark brown sugar
1/2 tsp salt
2 Tbsp dark soy sauce
1 Tbsp lime juice
1 stalk of lemon grass - or the grated rind of one lemon
1 tsp blachan (shrimp paste) wrapped in foil and grilled on each side for
one minute; you can substitute 1 Tbsp nam plah (fish sauce)
110 g creamed coconut block mixed with 425 mil hot water
450 g crunchy peanut butter
1/2 tsp chilli powder (optional)

Fry the onions, garlic & chillies in the oil until they begin to
brown Add all other ingredients other than the coconut cream mix
and peanut butter, bring to the boil and simmer for 5 minutes.
Stir in the coconut cream and peanut butter and simmer until the
sauce thickens and the oil just begins to separate. Taste and
adjust the seasoning, adding salt and chilli powder as liked. If
the sauce is too thin, dilute with hot water.

This makes about 900g of sauce - that will go happily with, probably
2 kgs of satayed meat, so reduce the quantities if you are catering
for less.


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