1. In a blender, combine first eight ingrediants with enough coconut milk to moisten. 2. Heat oil in saucepan and gently stir fry satay mix until it turns a pale pinky brown, then reduce heat to low. 3. Add peanuts and stir well to separate. 4. Add sugar, salt and tamarind juice. 5. If sauce is too thick, add coconut milk. If too thin, simmer very gently. Recipe By : Kascha Sweeney (firstname.lastname@example.org) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT) From: Sweeney
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 311.4mg||8 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.7g|
|Protein 2.4g||3 %|
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Calories per serving: 224
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