Title: Satay (Sate) Gravy
Categories: Sauce
Yield: 1 1/2 lb

	4 t	b Oil
	1 e	a Stalk lemon grass;
:		- slice & crush; =OR=
	3 e	a Strips lemon rind; fine chop
	1 m	d Onion; fine chop
	3 e	a Cloves garlic; fine chop
	2 t	s Dried shrimp paste (blacan)
	6 o	z Peanuts; roast & skin
1 1	/2 t	b Dried tamarind
	1 c	Water; hot
	1 t	s Powdered chiles
1 1	/2 t	s Laos powder
	2 t	b Sugar
	1 t	s Salt

Enough for about 1 1/2 pounds meat or chicken.

Put 2 tablespoons oil in blender container, add lemon grass or lemon rind, onion, garlic, and blancan and blend to a paste. Scrape out blender container, add peanuts and crush finely. Set aside. Soak tamaring in hot water, squeeze to dissolve pulp, strain.

Heat remaining oil in a wok and stir fry the blended mixture over medium heat until it smells cooked, add the chile powder, laos, tamarind liquid, sugar, salt and peanuts. Simmer, stirring until thickened, about 8 minutes.

From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0

MM & typos by Kurt.

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