*  Exported from  MasterCook  *

                                Satay Dip

Recipe By     : Original Thai Cookbook by Jennifer Brennan
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tb            Crunchy peanut butter
   1                    Onion -- finely chopped
   1      c             Thick coconut milk
   1      tb            Palm or brown sugar
   1      ts            Cayenne pepper
   1                    Lemon grass stalk --
                        - finely chopped
   1      tb            Fish sauce (Nam Pla)
   1      tb            Dark sweet soy sauce

It seems that making "thick" coconut milk is a little involved. I
would guess you don't go out and buy it. The following is a condensed
and paraphrased version of what she says:

> When I refer to "thick" coconut milk in a recipe, it is made from
> the first pressing of the milk or water through the coconut meat...
> To obtain 2 cups of "thick" coconut milk, you'll need 2 cups of
> coconut and 3 cups of whole milk. She prefers to use dried,
> unsweetened desiccated coconut found in health food shops or Asian
> stores. Scald the milk in a saucepan. Place the coconut in the
> milk. Stir and remove from heat. Let stand until cooled to room
> temperature, stirring occasionally. Strain this mixture through a
> sieve using the back of a spoon to express as much liquid as
> possible.

Posted by: HawgDave


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