Satay Sauce
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 2
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----a mixture-----
   3      large         fresh chilies -- chopped
   3                    shallots -- chopped
   2                    garlic cloves -- chopped
   2      teaspoons     ginger root
                        -----b mixture-----
   2      cups          coconut milk
   1 1/2  tablespoons   sugar
   3      tablespoons   tamarind water*
   2      tablespoons   soy sauce
     1/3  cup           white sesame seeds
   1 1/2  cups          peanuts -- crushed
                        -----garnish-----
   1      tablespoon    cilantro leaves -- chopped
 

Preparation:

Place all A MIXTURE ingredients in a dry skillet and cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A and B MIXTURE spices and blend into a smooth paste. Place 1/2 c coconut milk in a skillet and heat it over medium heat. Add the paste from the blender and stir until the aroma is released. Add the rest of the milk, bring to a gentle boil and simmer for 3 minutes. Add the sugar, tamarind water and soy sauce. Simmer for 4 minutes. Remove from heat. Toast the sesame seeds and grind them well. Add the peanuts and seeds to the sauce and let the sauce cool. Place in a serving dish and 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 and knead well with your fingers. Strain. Or use any citrus juice to replace. Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"