Peanut Sauce (Satay Sauce)
Ingredients for spice paste
or 2-6 shallots, chopped
finely chopped (about 2 stalks, white part only)
Sambal Oleg or chilli powder
or 3 dried red chillies, seeded and chopped
or 1/2 teaspoon ground coriander and 2 chopped coriander roots
chopped (about 1.5 cm of galangal root)
A little oil
1 - 2
or 400 ml can of coconut milk for a richer effect - not that it needs it
unsweetened crunchy peanut butter
or ground roasted peanuts
or lemon juice
Blend the spice paste (in a blender or mortar) including enough oil to moisten.
Heat the oil
Stir fry the spice paste until it turns a pale pinky brown and fragrant (5 min)
Add water, peanut butter, sugar, tamarind juice, salt
Stir briskly to mix in the peanuts
Bring to the boil.
Reduce heat and simmer until it darkens (20-30 min), stirring occasionally.
Adjust texture - simmer to thicken; add water to thin
(1) for 1/3 cup of tamarind juice, soak 1 teaspoon pulp with 1/3 cup of hot water for 5 min, mash, and strain