Title: Satay Dip
Categories: Kitmail21, Peanut butt
Yield: 8 Servings

8 tb Crunchy peanut butter
1 Onion finely chopped
1 c -- =A5
1 " thick" coconut milk
1 tb Palm or brown sugar
1 ts Red chili pepper; (cayenne)
1 Stalk lemon grass; 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) and 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 (she prefers to use dried, unsweetened
[desiccated] coconut found in health food shops or Oriental stores) and 3
cups of whole milk. 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."
Recipe By : HAWGDAVE

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 07:27:53 -0400

From: Luke Murden

NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook". =
=