Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

O.Evans VPRJ01A

-------------------------A MIXTURE------------------------------
3 lg Chili peppers; chopped fine
3 Shallots; chopped fine
2 cl Garlic; chopped fine
2 sl Galanga; chopped fine

-------------------------B MIXTURE------------------------------
1 tb Lemon grass; chopped fine
1 tb Coriander seeds
1/4 ts Ground mace
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon

-------------------------C MIXTURE------------------------------
2 c Coconut milk
1 1/2 c Raw sugar
2 tb Tamarind water
1 1/2 tb Fish soy (nam pla)
1/3 c White sesame seeds
1 1/2 c Peanuts; chopped fine
1 tb Coriander leaves; chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low
heat stirring constantly, just until they begin to change color.
Remove from heat. In a food processor combine the A and B MIXTURES
into a smooth paste. Place 1/2 c of the coconut milk in a frying pan
and heat over medium heat. Add the paste and stir untill the aroma
is released, about 1 minutes. Add the remaining 1 1/2 cups of
coconut milk, bring to a boil over medium heat, and boil gently for 3
minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4
more munutes and use these last 3 ingredients to adjust the flavor to
taste. Remove from heat. Toast the white sesame seeds and grind them
roughly in a mortar. Add the peanuts and the sesame seeds to the
sauce. Let the sauce cool. Place in a serving dish and sprinkle with
coriander leaves before serving with satay. Serve at room temperature.

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