*  Exported from  MasterCook  *
                                 Satay Dip
 Recipe By     : HAWGDAVE
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Kitmail21                        Peanut Butter
                 Sauces                           Ethnic
                 Rice                             Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      tbsp          crunchy peanut butter
    1                    onion         finely chopped
    1      cup           “thick” coconut milk
    1      tbsp          palm or brown sugar
    1      tsp           red chili pepper -- (cayenne)
    1      stalk         lemon grass -- finely chopped
    1      tbsp          fish sauce -- (Nam Pla)
    1      tbsp          dark -- sweet soy sauce
 It seems that making “thick” coconut milk is a little involved (I would guess
 you don't go out and buy it) and the following is a condensed and paraphrased
 version of what she says: “When I refer to ”thick“ coconut milk in a recipe,
 it is made from the first pressing of the milk or water through the coconut
 meat.....  To obtain 2 cups of ”thick“ coconut milk, you'll need 2 cups of
 coconut (she prefers to use dried, unsweetened [desiccated] coconut found in
 health food shops or Oriental stores) and 3 cups of whole milk.  Scald the
 milk in a saucepan.  Place the coconut in the milk.  Stir and remove from
 heat.  Let stand until cooled to room temperature, stirring occasionally.  
 Strain this mixture through a sieve using the back of a spoon to express as 
 much liquid as possible.”
                    - - - - - - - - - - - - - - - - - - 
 NOTES : I found this one in Jennifer Brennan’s “Original Thai Cookbook”.