Satay Marinade - 2
Grrrrrgh!
Course : Thai
From: HungryMonster.com
Serves: 4
 

Ingredients:

-----A MIXTURE-----
3 large chili peppers -- chopped fine
3 small shallots -- chopped fine
4 teaspoons garlic -- chopped fine
2 slices galanga (ginger root)-- chopped fine
-----B MIXTURE-----
1 tablespoon lemon grass -- chopped fine
1 tablespoon coriander seeds
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
-----C MIXTURE-----
2 cups coconut milk
1 1/2 cups raw sugar
2 tablespoons tamarind water
1 1/2 tablespoons fish soy -- (nam pla)
1/3 cup white sesame seeds
1 1/2 cups peanuts -- chopped fine
1 tablespoon coriander leaves -- chopped
 

Preparation:

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.