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 -- ¥
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 guess you don't go out and buy it) and the following is a condensed and
paraphrased 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 through the coconut meat..... To obtain 2 cups of "thick"
coconut milk, you'll need 2 cups of coconut (she prefers to use dried,
unsweetened [desiccated] coconut found in health food shops or Oriental stores)
and 3 cups of whole milk. Scald the milk in a saucepan. Place the coconut in
the milk. Stir and remove from heat. Let stand until cooled to room
temperature, stirring occasionally. Strain this mixture through a sieve using
the back of a spoon to express as much liquid as possible."


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