Satay Sauce
- 6 hot, dried whole red chili peppers, each about 3 inches long
- 1/2 cup coarsely chopped shallots
- 2 teaspoons finely minced garlic
- 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use
- 1 teaspoon lemon grass powder
- 1 1/2 cups water
- 1/2 cup corn, peanut or vegetable oil
- 1 1/4 cups ground, roasted peanuts
- 1 cup fresh or canned coconut cream or milk
- 2 tablespoons sugar
- Salt to taste if desired
- 2 tablespoons tamarind liquid or lemon juice
- Put chilies in a bowl or flat container and add cold water to cover.
- Let stand one hour or until softened.
- Drain well.
- Cut chilies crosswise into small pieces.
- There should be about 1/3 cup.
- Put pieces in container of food processor or electric blender.
- Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water.
- Blend thoroughly.
- There should be about one cup.
- Heat oil in saucepan and when it is very hot add chili mixture.
- Stir and cook three minutes and add peanuts.
- Stir.
- Add coconut milk and remaining 3/4 cup water and bring to a boil.
- Add sugar, salt and tamarind liquid or lemon juice.
- Continue cooking, stirring occasionally, 20 to 25 minutes.
red chili peppers, shallots, garlic, lemon grass, lemon grass powder, water, corn, ground, coconut cream, sugar, salt, tamarind liquid
Taken from cooking.nytimes.com/recipes/2579 (may not work)