Satay Marinade - 2

Recipe Ingredients

		A Mixture
3		Chili peppers - chopped fine (large)
3		Shallots - chopped fine
4 teaspoons	20ml	Garlic - chopped fine
2		Galanga (ginger root)-- chopped fine
		B Mixture
1 tablespoon	15ml	Lemon grass - chopped fine
1 tablespoon	15ml	Coriander seeds
1/4 teaspoon	1.3ml	Ground mace
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cinnamon
		C Mixture
2 cups	474ml	Coconut milk
1 1/2 cups	297g / 10oz	Raw sugar
2 tablespoons	30ml	Tamarind water
1 1/2 tablespoons	22ml	Fish soy - (nam pla)
1/3 cup	36g / 1.3oz	White sesame seeds
1 1/2 cups	219g / 7.7oz	Peanuts - chopped fine
1 tablespoon	15ml	Coriander leaves - chopped

Recipe Instructions

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 cup of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir until 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 minutes 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.

Source:
David Rosengarten

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