SatÉ sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Fresh chilies; chopped |
| 3 | Shallots; chopped | |
| 2 | Garlic cloves; chopped | |
| 2 | teaspoons | Galanga; if dried, soak it |
| 2 | cups | Coconut milk |
| 1½ | tablespoon | Sugar |
| 3 | tablespoons | Tamarind water* |
| 2 | tablespoons | Soy sauce |
| ⅓ | cup | White sesame seeds |
| 1½ | cup | Peanuts, crushed |
| 1 | tablespoon | Cilantro leaves; chopped |
| per Mark Satterly | ||
Directions
A MIXTURE
B MIXTURE
GARNISH
Place all A MIXTURE ingredients in a dry skillet & cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A & B MIXTURE spices & blend into a smooth paste.
Place ½ c coconut milk in a skillet & heat it over medium heat. Add the paste from the blender & stir until the aroma is released. Add the rest of the milk, bring to a gentle boil & simmer for 3 minutes.
Add the sugar, tamarind water & soy sauce. Simmer for 4 minutes.
Remove from heat.
Toaste the sesame seeds & grind them well. Add the peanuts & seeds to the sauce & let the sauce cool. Place in a serving dish & garnish with the cilantro. Serve at room temperature.
Makes a great dip for deep-fried tofu.
* To make tamarind water, soak 1 tb tamarind pulp in ¼ c lukewarm water for 5 minutes. Squeeze & knead well with your fingers. Strain.
Or use any citrus juice to replace.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"