Ingredients
1/4 cup peanut or other vegetable
1 oil
1 cup chopped onion
1/4 cup minced fresh ginger
3 tbsp minced garlic
3 to 5
1 to 2 tsp
4 tbsp granulated sugar
1/3 cup fish or soy sauce
1 tsp tamarind paste dissolved in
1/4 cup water -- or
3 tbsp lime juice
1/2 to 1 c
1 canned
1 cup chunky peanut butter -- pref
1 without sugar
1/4 cup chopped cilantro
1 small red chilies, finely chopped
1 or
1 dried red pepper flakes
1 unsweetened coconut milk --
Directions
Heat oil in skillet over medium heat. Add onion,ginger,garlic and
chilies. Saute until tender and onions barely browned, about 8-10
minutes Meanwhile, dissolve sugar in fish sauce or soy sauce and
tamarind liquid or lime juice. When onion is browned, add soy sauce
mixture and 1/2 cup coconut milk to pan. Stir in peanut butter and
cook 5 minutes longer,stirring frequently to prevent sticking. Remove
pan from heat and let cool enough to taste. It should be pleasantly
hot, but balanced by the sweetness of the sugar, the cooling coconut
milk and the tart flavor of the tamarind. Adjust seasoning
accordingly. Stir in chopped cilantro and serve warm or at room temp.
If it is too thick, thin with coconut milk or water. Garnish with
more cilantro. Makes about 1 1/2 cups
Recipe By : Sadataki
From: Date: 05/28
Servings: 1 servings
Peanut Sauce For Satay Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We can read the history of `recipes` back into ancient history, at least as far into history as the early Egyptians, and maybe further still. Having said that, in the main part, these early cook books were just simple hieroglyphic recipes for preparing food.
Later on, in Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks made use of many different herbs, including some familiar names for example bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including parsley and basil. These new foods and spices led to an explosion in recipe manuscripts, some of which are kept safe in private collections. By the advent of the twentieth century, cooking books are in great demand, due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Peanut Sauce For Satay recipe.
