*  Exported from  MasterCook  *
 
                           Peanut Sauce for Satay
 
 Recipe By     : Sadataki
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Nuts                             Sauces
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           peanut or other vegetable oil
    1      cup           chopped onion
      1/4  cup           minced fresh ginger
    3      tablespoons   minced garlic
    3      to 5          small red chilies, finely chopped -- OR
    1      to 2 tsp      dried red pepper flakes
    4      Tablespoons   granulated sugar
      1/3  cup           fish or soy sauce
    1      tsp           tamarind paste dissolved in 1/4 cup water -- OR
    3      Tablespoons   lime juice
      1/2  to 1 c        unsweetened coconut milk -- canned
    1      cup           chunky peanut butter -- pref.without sugar
      1/4  cup           chopped cilantro
 
 Heat oil in skillet over medium heat. Add onion, ginger, garlic and chilies.
 Saute until tender and onions barely browned, about 8-10 minutes
 Meanwhile, dissolve sugar in fish sauce or soy sauce and tamarind liquid or
 lime juice.  When onion is browned, add soy sauce mixture and 1/2 cup coconut
 milk to pan.  Stir in peanut butter and cook 5 minutes longer,stirring
 frequently to prevent sticking. Remove pan from heat and let cool enough to
 taste.  It should be pleasantly hot, but balanced by the sweetness of the
 sugar, the cooling coconut milk and the tart flavor of the tamarind.  Adjust
 seasoning accordingly.  Stir in chopped cilantro and serve warm or at room
 temp. If it is too thick, thin with coconut milk or water.  Garnish with more
 cilantro. Makes about 1 1/2 cups
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Origination: “The Grilling Book” by Jay Harlow