SAUCES
Base
Sate - Satay Sauce
500
g (1 lb) raw peanuts, deep fried for 2 minutes
5 cloves garlic, peeled
6-10 bird's-eye chillies
10 cm (4 in) kencur root, peeled and chopped
1/2 cup chopped palm sugar
2 litres (8 cups) fresh coconut milk
4 tablespoons sweet soy sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon fried shallots
Combine peanuts, garlic, chillies, kencur
and sugar in a food processor and puree, or grind coarsely in a stone
mortar. Put in heavy pan with coconut milk and sweet soy sauce. Bring
to a boil, reduce heat and simmer, uncovered, stirring frequently to
prevent the sauce from sticking, for I hour. Add lime juice and sprinkle
with shallots just before serving as a dipping sauce for satay.
Base
Rujak - Rujak Sauce
6
tablespoons tamarind pulp
1 cup palm sugar syrup
1 teaspoon dried shrimp paste, roasted
6 bird's-eye chillies, left whole
1/2 teaspoon salt
1/2 cup water
Combine all ingredients in a heavy pan and bring
o slowly to the boil. Stir well and simmer for 10 minutes. When cool,
squeeze to extract all the juice from the tamarind and strain through
a sieve.
Base
Kacang - Peanut Sauce
500g
(1 lb) raw peanuts, deep fried for 2 minutes
4 cloves garlic, peeled
10-15 bird's-eye chillies, sliced
3 fragrant lime leaves
1/2 cup sweet soy sauce
2 tablespoons fried shallots
8 cm (3 in) kencur root, peeled and coarsely chopped
1 tablespoon freshly squeezed lime juice
2 teaspoons salt
1.5 litres (6 cups) water
Combine peanuts, garlic, kencur and
chillies and process or grind until coarse. Put in a heavy pan with
all other ingredients except lime juice arid shallots and simmer over
very low heat for I hour, stirring constantly to prevent the sauce from
burning. Stir in lime juice and sprinkle with shallots just before serving.
