Saté Saucedips, sauces, thai ----A MIXTURE---- 3 large fresh chilies; chopped 3 shallots; chopped 2 garlic cloves; chopped 2 teaspoon galanga; if dried, soak it ----B MIXTURE---- 2 cup coconut milk 1 1/2 tablespoon sugar 3 tablespoon tamarind water* 2 tablespoon soy sauce 1/3 cup white sesame seeds 1 1/2 cup peanuts, crushed ----GARNISH---- 1 tablespoon cilantro leaves; chopped 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 1/2 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 1/4 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" per Mark Satterly |
