The Pioneer Woman Tasty Kitchen
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Sate Padang Sauce

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Level: Easy

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Description

This is a great sauce for basting while grilling beef or chicken kabobs. Since there is no sugar in it it will not burn. Make sure to serve some on the side to dip the meat in. My boys grew up eating this and still make it for their families, one of the recipes they had to have when they left home. When peppers are in season I make it in batches and freeze it.

Ingredients

  • FOR THE SAUCE:
  • 1 cup Chopped Onion
  • ⅓ cups Chopped Fresh Hot Peppers
  • 1 teaspoon Chopped Garlic
  • 2 teaspoons Peeled Grated Ginger
  • ⅓ cups Water
  • 3 Tablespoons Vegetable Oil
  • 1 Tablespoon Ground Coriander
  • ½ Tablespoons Turmeric
  • ¼ teaspoons Cumin
  • 1 teaspoon Salt
  • 1 cup Fresh Coconut Milk
  • FOR THE COCONUT MILK:
  • 1 whole Coconut
  • 1 cup Almost Boiling Water

Preparation

Combine onion, peppers, garlic, ginger and water in a blender and blend at high speed for 30 seconds. Scrape down sides of blender and blend at high speed until smooth.

In a heavy 10-12″ skillet, heat oil over medium heat until it is hot. Add contents of blender, and stirring frequently, cook briskly until most of the liquid has evaporated and mixture is thick. Stir in coriander, turmeric, cumin and salt. Cook for 1 minute, stirring constantly. Turn heat to low and add coconut milk, mix well and remove from burner.

To make coconut milk: shell, peel and cube meat from a coconut. Place 1 cup of coconut in a blender and add 1 cup almost boiling water. Process at high speed until smooth. Strain and squeeze through cheese cloth. This should produce 1 cup or a little more of coconut milk. You can use canned coconut milk but the fresh makes a much better finished sauce.

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