O.Evans VPRJ01A

A MIXTURE
3 lg Chili peppers; chopped fine
3 Shallots; chopped fine
2 cl Garlic; chopped fine
2 sl Galanga; chopped fine

B MIXTURE
1 tb Lemon grass; chopped fine
1 tb Coriander seeds
1/4 ts Ground mace
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon

—C MIXTURE—
2 c Coconut milk
1 1/2 c Raw sugar
2 tb Tamarind water
1 1/2 tb Fish soy (nam pla)
1/3 c White sesame seeds
1 1/2 c Peanuts; chopped fine
1 tb Coriander leaves; chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat
stirring constantly, just until they begin to change color. Remove from
heat. In a food processor combine the A and B MIXTURES into a smooth
paste. Place 1/2 c of the coconut milk in a frying pan and heat over
medium heat. Add the paste and stir untill the aroma is released, about 1
minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil
over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind
water, and fish soy. Simmer for 4 more munutes and use these last 3
ingredients to adjust the flavor to taste. Remove from heat. Toast the
white sesame seeds and grind them roughly in a mortar. Add the peanuts and
the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish
and sprinkle with coriander leaves before serving with satay. Serve at room
temperature.