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Malaysian Satay Dipping Sauce

Source: Weldon Russell
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 2 1/2 cups
Surround this sauce with piping hot skewers of chicken.
2 onions, chopped
2 tablespoons cayenne pepper
3 cloves garlic, chopped
1 1/2 teaspoons grated ginger
3 chilies, chopped
1 teaspoon each coriander powder, cumin, turmeric
1/4 cup oil
2 teaspoons tamarind paste, mixed with 1 1/2 tablespoons warm water
1/4 cup sugar
1/2 cup coconut milk
1 1/2 cups ground roasted peanuts
Using a mortar and pestle, make a smooth spice paste of the onions, cayenne pepper, garlic, ginger, chilies, coriander, cumin, and turmeric. Heat the oil in a wok or skillet, add the spice paste, and stir-fry for about 5 minutes. Add the tamarind water, sugar, coconut milk, and peanuts. Cook for 2-3 minutes.

Spoon into a serving dish or refrigerate for 2-3 days.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 1/2 cups
Calories: 109
Sodium: 5mg
Fiber: 1g
Carbohydrates, Total: 7g
Protein: 3g
% Cal. from Fat: 66%
Fat. Total: 8g
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