Recipe - Satay Kuah Sauce (Spicy Peanut Sauce)

1 One half Stalks lemon gress
6 Shallots, peeled
5 Garlic cloves, peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
One fourth teaspoon Turmeric
1 tablespoon Water
1/3 cup Oil
1 teaspoon Dried shrimp paste
2 cup Coconut milk
1 tablespoon Brown sugar
One fourth teaspoon Salt
Three fourths cup Gr rst unsalted sk peanuts

Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch lengths.
Place in workbowl of food processor with shallots, garlic, coriander, hot
chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water
if needed. In a large frying pan over medium setting , heat oil, add lemon
grass paste and dried shrimp paste, stirring and frying for about 4 minutes
or until mixture emits a wonderously aromatic perfume. Stir in about half
the coconut milk and continue cooking, stirring almost constantly, for 8
minutes. Stir in remianing coconut milk, sweeten with sugar and season
with salt. Blend in peanuts. Taste at this point to adjust sweetening,
salt, and hotness. Thin with more coconut milk or water if desire.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini