Satay Dip

* Exported from MasterCook *

Satay Dip

Recipe By : HAWGDAVE
Serving Size : 8 Preparation Time :0:00
Categories : Kitmail21 Peanut Butter
Sauces Ethnic
Rice Seafood
Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tbsp crunchy peanut butter
1 onion finely chopped
1 cup -- =A5
1 " thick" coconut milk
1 tbsp palm or brown sugar
1 tsp red chili pepper -- (cayenne)
1 stalk lemon grass -- finely chopped
1 tbsp fish sauce -- (Nam Pla)
1 tbsp dark -- sweet soy sauce

It seems that making "thick" coconut milk is a little involved (I would g=
uess you don't go out and buy it) and the following is a condensed and pa=
raphrased version of what she says: "When I refer to "thick" coconut milk=
in a recipe, it is made from the first pressing of the milk or water thr=
ough the coconut meat..... To obtain 2 cups of "thick" coconut milk, you=
'll need 2 cups of coconut (she prefers to use dried, unsweetened [desicc=
ated] coconut found in health food shops or Oriental stores) and 3 cups o=
f whole milk. Scald the milk in a saucepan. Place the coconut in the mi=
lk. Stir and remove from heat. Let stand until cooled to room temperatu=
re, stirring occasionally. Strain this mixture through a sieve using the=
back of a spoon to express as much liquid as possible."
=


- - - - - - - - - - - - - - - - - - =


NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook". =
=