Singapore Satay Sauce



INGREDIENTS:

2 tb Unsalted roasted peanuts

1 sm Shallot

1 Garlic clove

6 tb Coconut milk

1/4 c  Top-quality peanut butter 

2 tb Peanut oil

1 ts sugar 

1/2 ts Chinese chili sauce

1/4 ts Ground cumin

1/4 ts Ground corinder

1/8 ts tumeric (optional)

DIRECTIONS:

1. Mince the peanuts in a food processor and set aside. In
a food processor, mince the shallot and garlic. Add all the
remaining ingredients except the peanuts and process until
completely smooth, about 20 seconds. If you want a little
deeper color, add the turmeric and blend again.  The sauce
should be as thick as very rich cream. Transfer to a small
container to store. Use within 3 days. Sprinkle nuts over
sauce just before serving. satay sauce should always be
served at room temperature. If it has been refrigerated,
bring to room temperature and stir vigorously. You may have
to add a little peanut oil or water to thin the sauce.



Singapore Satay Sauce