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Malaysian Coconut Peanut Sauce
by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Directions
Serve with Chicken Satay as an appetizer for 20
Heat the oil in a medium saucepan over medium heat. Add the coriander, fennel, garlic, ginger, lemongrass, sambal oelek, and onion.
Cook, stirring occasionally until all the mixture is lightly brown and the oil rises to the surface, for 6 to 7 minutes.
Stir in the coconut milk, water, peanuts, sugar, and salt. Bring to a boil, reduce the heat to low, and simmer for 20 to 30 minutes, stirring occasionally so as not to burn the bottom of the pot.
Turn off the heat and carefully ladle the oil that rises to the top into a bowl. Use this oil to brush the satays.
Ingredients
- 3 cups vegetable oil
- 1/2 tsp. coriander seeds, ground
- 1/2 tsp. fennel seeds, ground
- 1 Tbs. chopped garlic
- 1 Tbs. chopped ginger
- 1 Tbs chopped lemongrass
- 3 tsp. sambal oelek (such as Huy Fong Foods, available at most Asian grocery stores)
- 1/2 cups chopped onion
- 1 ½ 13.5-oz. cans coconut milk
- 2 cups water
- 7 oz. roasted peanuts, coarsely chopped
- 4 oz. dark brown sugar
- 3/4 tsp. kosher salt
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).