Satay Sauce
| Ingredients: 6 to 8 (2-inch long) dried red chiles such as prik haeng 1 rounded tablespoon tamarind from a pliable block 1/3 cup hot water 1 teaspoon fennel seeds 2 cups peanut butter 1 fresh lemongrass stalk (about 3/4 inch wide at base), discrad 2 outer leaves 1 medium onion, chopped 2 teaspoons finely chopped peeled galangal 2 teaspoons finely chopped peeled fresh ginger 1 teaspoon ground coriander 1 teaspoon cayenne or Indian pure red-chile 3 tablespoons vegetable oil 1 1/4 cups well-stirred canned coconut milk 2 1/2 to 3 tablespoons packed dark palm sugar or dark brown sugar 3/4 teaspoon salt 3/4 cup water |
Preparation:
- Soak chiles in boiling-hot water in a covered boel until softened, 30 to 45 minutes. Drain and mince with a knife.
- Gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.
- Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in a food processor, scraping down side occasionally, until finely ground.
- Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind puree, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Puree peanut sauce with water (3/4 cup) in cleaned food processor, then cool to room temperature, about 30 minutes.
4 servings
Courtesy of Specialty Restaurants
