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| Home -> [Asian, Coconut, Condiments, Ethnic, Fruits, Hot & Spicy, Indonesian] -> [Indonesian coconut sauce Recipe] |
Indonesian coconut sauce
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Coconut, Condiments, Ethnic, Fruits, Hot & Spicy, Indonesian |
Rating: |
0 |
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Ingredients:
| 1
| cup | Shredded coconut | | 1 2/3
| cup | Boiling water | | 3
| tbsp | Corn oil | | 1
| | Onion, quartered, then in | | | -thin slices | | 1
| | Garlic clove, crushed | | 1
| tbsp | Curry Powder | | 1/2
| tsp | Turmeric | | 1/2
| tsp | Ground coriander | | 1/2
| tsp | Hot chili powder | | 1
| tbsp | Cornstarch | | 1
| tbsp | Lemon juice | | 1
| large | Tomato, peeled, seeded | | 1/2
| small | Green bell pepper, seeded | | | Salt to taste |
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Procedures:
| 1 | In a blender or food processor, process coconut and boiling water 45 seconds. | | 2 | Strain mixture through a fine sieve, pressing coconut firmly to extract all liquid. | | 3 | Heat oil in a saucepan. | | 4 | Add onion, garlic, curry powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring. | | 5 | Add coconut milk and bring to a boil. | | 6 | Cover and simmer 5 minutes. | | 7 | Blend cornstarch and lemon juice until smooth and add to coconut mixture. | | 8 | Bring to a boil and cook 2 minutes, stirring constantly. | | 9 | Cut tomato and bell pepper in thin slivers and add to sauce. | | 10 | Cook gently 5 minutes. | | 11 | Season with salt. | | 12 | Makes 2-?cups. | | 13 | Note: serve hot with grilled steak and chicken or stir-fry dishes |
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