Sate Sauce A Mixture
3 lg Fresh chilies; chopped
3 Shallots; chopped
2 Garlic cloves; chopped
2 ts Galanga; if dried, soak it
B Mixture
2 c Coconut milk
1 1/2 tb Sugar
3 tb Tamarind water*
2 tb Soy sauce
1/3 c White sesame seeds
1 1/2 c Peanuts, crushed
Garnish
1 tb Cilantro leaves; chopped
Place all A MIXTURE ingredients in a dry skillet & cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A & B MIXTURE spices & blend into a smooth paste.
Place 1/2 c coconut milk in a skillet & heat it over medium heat. Add the paste from the blender & stir until the aroma is released. Add the rest of the milk, bring to a gentle boil & simmer for 3 minutes. Add the sugar, tamarind water & soy sauce. Simmer for 4 minutes. Remove from heat.
Toaste the sesame seeds & grind them well. Add the peanuts & seeds to the sauce & let the sauce cool. Place in a serving dish & garnish with the cilantro. Serve at room temperature.
Makes a great dip for deep-fried tofu.
* To make tamarind water, soak 1 tb tamarind pulp in 1/4 c lukewarm water for 5 minutes. Squeeze & knead well with your fingers. Strain. Or use any citrus juice to replace.
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