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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Satay (Grilled Skewers) Ingredients:
4 dried hot red chiles |
1/2 cup unsalted, dry-roasted peanuts |
2 teaspoons chopped peeled fresh galangal |
1 1/2 teaspoons chopped peeled fresh lemongrass |
1/2 teaspoon belacan (malaysian shrimp paste) or 1 teaspoon fish sauce |
1 garlic clove, chopped |
1 shallot, chopped |
1 tablespoon vegetable oil |
3/4 cup water |
5 teaspoons palm sugar |
2 teaspoons tamarind paste |
1/2 teaspoon rice vinegar |
1/4 teaspoon salt |
Directions:
1. Place chiles in a bowl, and cover with hot water. Let stand for 30 minutes or until tender. Drain. Combine chiles, 1/2 cup peanuts, and next 5 ingredients (through shallot) in a food processor. Process until finely chopped.
2. Heat a medium saucepan over medium-high heat. Add oil to pan, and swirl to coat. Add chile mixture; cook for 1 minute, stirring constantly. Add 3/4 cup water and remaining ingredients; bring to a boil. Reduce heat; simmer for 4 minutes, stirring occasionally. Let stand for 30 minutes.
3. Wine note: Beef satay is a tasty wine problem: All those heady Southeast Asian aromatics-tamarind, coriander, lemongrass-suggest an aromatic white match. But underneath the spice is beef, so go with pink! Look to a bone-dry, crisp, fruity rosé from California that's full of spicy red fruit flavors. Try Zaca Mesa 2009 Z Gris from Santa Ynez Valley ($16). Tart cherry and sweet, wild strawberry flavors are surrounded by aromatic spices, lime, and herbs. -Sara Schneider
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