Are Labour Preparing To Dump The P M ?
News1 min ago
satay sauce
Does anyone know how to make satay sauce, singapore style. I ve make several attempts at making this and it all ways ends up tasting nothing like what it does in the restrautants
Answers
1 to 2 of 2
Best Answer
No best answer has yet been selected by eljutan. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
http://www.astray.com/recipes/?show=Singapore% 20satay%20sauce
Singapore Satay Sauce
2 tablespoon Unsalted roasted peanuts
1 small Shallot
1 Garlic clove
6 tablespoon Coconut milk
� cup Top-quality peanut butter
2 tablespoon Peanut oil
1 teaspoon Sugar
� teaspoon Chinese chili sauce
� teaspoon Ground cumin
� teaspoon Ground corinder
⅛ teaspoon Tumeric (optional)
Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.
Singapore Satay Sauce
2 tablespoon Unsalted roasted peanuts
1 small Shallot
1 Garlic clove
6 tablespoon Coconut milk
� cup Top-quality peanut butter
2 tablespoon Peanut oil
1 teaspoon Sugar
� teaspoon Chinese chili sauce
� teaspoon Ground cumin
� teaspoon Ground corinder
⅛ teaspoon Tumeric (optional)
Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.
1 to 2 of 2
