Satay dip
Yield: 8 Servings
Ingredients:
- 8 TB crunchy peanut butter
- 1 onion finely chopped : -1" : thick coconut milk
- 1 TB palm or brown sugar
- 1 ts red chili pepper -- : (cayenne)
- 1 stalk lemon grass -- finely : chopped
- 1 TB fish sauce -- (Nam Pla)
- 1 TB dark -- sweet soy sauce
Instructions:
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." Recipe By : HAWGDAVE From: Date:
