Makes about 1-1/4 cups
We love the Indonesian peanut sauce for the satays, and so we developed our own. This can be used for both the chicken and pork skewers.
1. Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.
2. Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.
Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Recipe reprinted with permission
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This page created January 2007
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