Sate Padang Sauce

• 1 cup Chopped Onion
• 13 cups Chopped Fresh Hot Peppers
• 1 teaspoon Chopped Garlic
• 2 teaspoons Peeled Grated Ginger
• 13 cups Water
• 3 Tablespoons Vegetable Oil
• 1 Tablespoon Ground Coriander
• 1/2 Tablespoons Turmeric
• 1/4 teaspoons Cumin
• 1 teaspoon Salt
• 1 cup Fresh Coconut Milk
• 1 whole Coconut
• 1 cup Almost Boiling Water

1. Combine onion, peppers, garlic, ginger and water in a blender and blend at high speed for 30 seconds.
2. Scrape down sides of blender and blend at high speed until smooth.
3. In a heavy 10-12 skillet, heat oil over medium heat until it is hot.
4. Add contents of blender, and stirring frequently, cook briskly until most of the liquid has evaporated and mixture is thick.
5. Stir in coriander, turmeric, cumin and salt.
6. Cook for 1 minute, stirring constantly.
7. Turn heat to low and add coconut milk, mix well and remove from burner.
8. To make coconut milk: shell, peel and cube meat from a coconut.
9. Place 1 cup of coconut in a blender and add 1 cup almost boiling water.
10. Process at high speed until smooth.
11. Strain and squeeze through cheese cloth.
12. This should produce 1 cup or a little more of coconut milk.
13. You can use canned coconut milk but the fresh makes a much better finished sauce.

onion, peppers, garlic, ginger, water, vegetable oil, ground coriander, turmeric, cumin, salt, fresh coconut milk, coconut, almost boiling water

Taken from tastykitchen.com/recipes/main-courses/sate-padang-sauce/ (may not work)