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Mixture A: 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
B Mixture: 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 or 1/2 T tamarind concentrate from an Indian sore + 3
T water
Non-vegetarian addition: 1 1/2 T fish sauce (nam pla)
1 1/2 c coarsely chopped or crushed peanuts
Garnish: 1 T chopped fresh coriander leaves (cilantro)
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 blender, food processor, or a mortar, make the A and B MIXTURES 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.
3 shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 slices fresh (or dried and soaked) galanga, coarsely chopped
B Mixture: 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 or 1/2 T tamarind concentrate from an Indian sore + 3
T water
Non-vegetarian addition: 1 1/2 T fish sauce (nam pla)
1 1/2 c coarsely chopped or crushed peanuts
Garnish: 1 T chopped fresh coriander leaves (cilantro)
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 blender, food processor, or a mortar, make the A and B MIXTURES 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.
