Satay Peanut Sauce
|Lemongrass stalks/Freshly grated peel 1 large lemon||2|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Whole red chili pepper||3 Small, stemmed, seeded, minced (Fresh Whole)|
|Shallots||5 , finely minced|
|Garlic clove||1 Large, finely minced|
|Macadamia nuts/Whole blanched almonds, finely ground almost to a paste consistency||1⁄4 Cup (4 tbs) (Whole)|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground fennel||1⁄2 Teaspoon|
|Roasted peanuts/1/3 cup top-quality peanut butter||1⁄2 Cup (8 tbs), ground to peanut butter|
|Light coconut milk/Canned coconut milk||3 Cup (48 tbs)|
|Indonesian soy sauce/Medium japanese soy sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Tamarind concentrate||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Roasted dried fish paste/1 teaspoon southeast asian fish sauce (nampla), if desired||1⁄2 Teaspoon (Blachan)|
If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a wok or medium-size saucepan, heat oil over medium heat until hot.
Add lemongrass or lemon peel, chili peppers, shallots and garlic; fry 3 to 4 minutes or until shallots are light golden-brown.
Add ground nut paste, cumin, coriander and fennel.
Cook, stirring constantly, 1 minute.
Reduce heat slightly.
Stir in peanut butter until melted.
Stir in 1-1/2 cups of Light Coconut Milk, Indonesian Soy Sauce and brown sugar.
In a small bowl, dissolve tamarind concentrate in water; stir into sauce.
Add fish paste, if desired, and salt.
Increase heat slightly.
Simmer 10 minutes or until oils come to top of sauce.
Stir often; scrape down sides of pan.
To serve immediately, stir in remaining coconut milk to desired sauce consistency or cool sauce base, cover tightly and refrigerate up to 4 days.
Reheat as needed, thinning with coconut milk.