Satay Sauce

30 minutes Prep: 15 minutes Cook: 15 minutes

548 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients


A mixture
3	large	chili pepper	chopped fine
3	each	shallots	chopped fine
2	cloves	garlic	chopped fine
2	slices	galangal	chopped fine

B mixture
1	tablespoon	lemon grass	fine
1	tablespoon	coriander seeds
1/4	teaspoon	mace	ground
1/4	teaspoon	nutmeg	ground
1/4	teaspoon	cinnamon	ground

C mixture
2	cups	coconut milk
1 1/2	cups	raw sugar
2	tablespoons	tamarind water
1 1/2	tablespoons	fish soy
1/3	cup	white sesame seeds
1 1/2	cups	peanuts	chopped fine
1	tablespoon	cilantro leaves

Directions

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.

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Nutrition Facts

Serving Size 174g

Amount per Serving

Calories 548 84% of calories from fat

	% Daily Value*
Total Fat 51.0g	79%
Saturated Fat 25.0g	126%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 27mg	1%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	21%
Sugars 2.0g
Protein 17.0g	34%

Vitamin A	2%		Vitamin C	6%
Calcium	9%		Iron	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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