This recipe for Indonesian Satay' Sauce, by Jay Anderson, is from The Anderson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 dried chilles soaked 8 shallots or 1 medium red onion 1 clove garlic 4 candlenut or macadamias 1 stalk lemon grass 1 cup crunchy peanut butter 2 Tablespoons oil 1 cup coconut milk 2 teaspoon tamarind soaked in 1/4 C. water 1 teaspoon brown sugar or to taste Salt to taste
Blend chilles, shallots, garlic, nuts and lemon grass together until fine. Heat oil and gently fry the ground items for 5 minutes stirring. Add coconut milk and bring slowly to a boil, stirring constantly. Add tamarind, water, brown sugar, peanuts and salt. Simmer gently for a couple of minutes.
Broil shish-kabobs and then pour sauce over them, and raost for 5 minutes or so.
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