CHEF JEFF — ONE BYTE AT A TIME: Indonesian Peanut Satay Sauce

This dip would be great over noodles, as in pad Thai.

Indonesian Peanut Satay Sauce

¼ cup unsalted raw peanuts

6 garlic cloves

1 stalk lemongrass (inner part of thick bottom third), peeled and minced

2 tablespoons oil

2 cups coconut milk

¼ teaspoon cayenne

½ teaspoon salt

1½ teaspoons sugar

Dry roast peanuts over high heat in small wok, shaking nuts every few minutes. They should be rich, dark brown color when done. This takes 5 to 15 minutes. Using mortar and pestle, grind peanuts, garlic, lemongrass until very smooth. Return paste to hot wok with oil. Saute 2 to 3 minutes over medium-high heat until fragrant, golden. Stir in coconut milk, cayenne, salt, sugar, mixing thoroughly. Bring to vigorous simmer, then cool before serving.

Yield: Serves 24.

Approximate nutritional analysis per serving: 67 calories, 84 percent of calories from fat, 6.6 grams fat (4.5 grams saturated), no cholesterol, 0.9 grams protein, 2 grams carbohydrates, 0.6 grams fiber, 52 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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