Title: Satay Kuah Sauce (Spicy Peanut Sauce)
Categories: Sauce
Yield: 10 Servings
| 1 1/2 | | Stalks lemon gress |
| 5 | | Garlic cloves, peeled |
| 1 | tb | Hot chilli sauce |
| 1/4 | ts | Turmeric |
| 1/3 | c | Oil |
| 2 | c | Coconut milk |
| 1/4 | ts | Salt |
| 6 | | Shallots, peeled |
| 3 | tb | Fresh coriander leaves |
| 2 | ts | Cumin seeds |
| 1 | tb | Water |
| 1 | ts | Dried shrimp paste |
| 1 | tb | Brown sugar |
| 3/4 | c | Gr rst unsalted sk peanuts |
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting ,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt. Blend in peanuts. Taste at this point to adjust
sweetening, salt, and hotness. Thin with more coconut milk or water if
desire.