RECIPE OF THE MONTH
JULY 2006
Satay Sauce
by Christine Edmonds
This
month's Recipe of the Month comes from Newtown
resident Christine
Edmonds.
"This
is a great summer staple- wonderful over grilled chicken
or scallops
or rare beef or tossed with rice noodles/broccoli and
red pepper strips. The easiest dinner party menu-
basmati rice made with coconut milk instead of water,
topped with strips of
grilled chicken , a drizzle of satay sauce and a handful
of chopped cilanto/mint."
- Christine
Adapted from
the Commisssary Cookbook Start with a big pot-
3/4 cup sesame oil
1 and 1/2 cups corn oil
3 large red or vidalia onions, chopped
3 garlic heads- 20 cloves or so- chopped
1/2 cup chopped fresh ginger
Saute over medium heat til
translucent, maybe 15 minutes
Add:
1 cup brown sugar
5 cups smooth peanut butter
1 cup apple cider vinegar
juice of 10 lemons
5 Tbsp. hot sauce, I like the rooster sriracha hot
chili sauce
1 cup soy sauce
1 cup ketchup
5 Tbsp. coriander
2 Tbsp. Tumeric
1 Tbsp. Cumin Stir on low heat for 5 minutes
Add 3 or 4 cups warm water
Puree in batches in a blender
This looks like a lot of satay
sauce, but you have so many ingredients out, you might
as well make a huge
amount- it is a great hostess gift and freezes beautifully-
I make it twice a year and always have some in the
freezer for unexpected company.
It is also a great appetizer-
make little chicken kebobs and serve with a side of
satay.
If you want to make a
tiny batch, find someone with the Commissary
Cookbook. A similar recipe is on page
10.
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