Satay Sauce

Ingredients

some garlic
3 chili peppers
3 shallots
2 slices galanga
8 gr lemon grass
6 gr coriander seeds
1 gr mace
1 gr nutmeg
1 gr cinnamon
475 ml coconut milk
300 gr sugar
30 ml tamarind water
1 1/2 fish soy
45 gr sesame seeds
300 gr peanuts
6 gr coriander leaves

Instructions

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 half 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 1.5 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.