Satay Dip

8 Servings

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Satay Dip Ingredients

8 tb Crunchy peanut butter	1 ts Red chili pepper; (cayenne)
1 Onion finely chopped	1 Stalk lemon grass; finely
1 c -- =A5	1 tb Fish sauce; (Nam Pla)
1 " thick" coconut milk	1 tb Dark; sweet soy sauce
1 tb Palm or brown sugar

Instructions for Satay Dip

It seems that making "thick" coconut milk is a little involved (I would guess you dont 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, youll 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." Recipe By : HAWGDAVE Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 07:27:53 -0400 From: Luke Murden NOTES : I found this one in Jennifer Brennans "Original Thai Cookbook". = =

Main Ingredient: Cuisine: Uncategorized