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Peanut Sauce 2

Source of Recipe

Fire & Spice


Recipe Introduction

Makes 1 1/2 cups. Serve with satays.

List of Ingredients

1 large onion, peeled
1 small clove garlic, peeled
2 slices fresh ginger
1/4 to 1/2 small fresh hot red chili, seeded
1 tablespoon peanut oil
2 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon soft brown sugar
1 tablespoon light soy sauce
1 teaspoon tamarind concentrate
3 tablespoon peanut butter
1/2 to 1 cup coconut cream
Salt and freshly ground black pepper


Recipe

1. Place the onion, garlic, ginger and chili in a food processor fitted with the metal blades, or a blender and grind to a paste. Heat the oil in a small nonstick saucepan over medium heat and fry the onion puree for about 3 1/2 minutes, until lightly colored. Add the spices, sugar, soy and tamarind and cook for 30 seconds, stirring, then add the peanut butter and as much coconut cream as you need. Heat until well mixed, stirring slowly with a wooden spoon. Check for seasoning adding salt and pepper to taste. Keep refrigerated. Use with one week of making.
2. To serve as a dip with grilled satay, spread over saucers or shallow dishes and serve at room temperature.
3. Can be made spicier by adding more red chili or chili sauce.