Title: Peanut sauce for satay
 Categories: Other sauce
      Yield: 1 Servings
 
    1/4 c  Peanut or other vegetable
           Oil
      1 c  Chopped onion
    1/4 c  Minced fresh ginger
      3 tb Minced garlic
      3    To 5
           -
      1    To 2 tsp
      4 tb Granulated sugar
    1/3 c  Fish or soy sauce
      1 ts Tamarind paste dissolved in
    1/4 c  Water -- OR
      3 tb Lime juice
    1/2    To 1 c
           Canned
      1 c  Chunky peanut butter -- pref
           Without sugar
    1/4 c  Chopped cilantro
        sm Red chilies, finely chopped
           OR
           Dried red pepper flakes
           Unsweetened coconut milk --
 
  Heat oil in skillet over medium heat. Add onion,ginger,garlic and
  chilies. Saute until tender and onions barely browned, about 8-10
  minutes Meanwhile, dissolve sugar in fish sauce or soy sauce and
  tamarind liquid or lime juice.  When onion is browned, add soy sauce
  mixture and 1/2 cup coconut milk to pan.  Stir in peanut butter and
  cook 5 minutes longer,stirring frequently to prevent sticking. Remove
  pan from heat and let cool enough to taste.  It should be pleasantly
  hot, but balanced by the sweetness of the sugar, the cooling coconut
  milk and the tart flavor of the tamarind. Adjust seasoning
  accordingly. Stir in chopped cilantro and serve warm or at room temp.
  If it is too thick, thin with coconut milk or water. Garnish with
  more cilantro. Makes about 1 1/2 cups