This is a print preview of "Singapore Satay Sauce" recipe.

Singapore Satay Sauce Recipe
by Global Cookbook

Singapore Satay Sauce
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  Servings: 1

Ingredients

  • 2 Tbsp. Unsalted roasted peanuts
  • 1 sm Shallot
  • 1 x Garlic clove
  • 6 Tbsp. Coconut lowfat milk
  • 1/4 c. Top-quality peanut butter
  • 2 Tbsp. Peanut oil
  • 1 tsp Sugar
  • 1/2 tsp Chinese chili sauce
  • 1/4 tsp Grnd cumin
  • 1/4 tsp Grnd corinder
  • 1/8 tsp Tumeric (optional)

Directions

  1. Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add in all the remaining ingredients except the peanuts and process till completely smooth, about 20 seconds. If you want a little deeper color, add in 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 in a little peanut oil or possibly water to thin the sauce.
  2. Makes 3/4 c..