Material:
-3 branches of lemongrass, minced or pureed.
-2 tomatoes, chopped. Tomatoes to create the red color and texture of satay.
-3 garlic cloves. Chopped.
-1 ginger, sliced thin yarn.
-1 small grains of whole grain
-1 little chili powder (1 teaspoon): chili powder bought outside the supermarket or where prestige. The chili powder to create a spicy, I put very little to taste but not the chili as the main ingredients. (The same part because I can not eat spicy :D)
-1 little salt
-Cooking oil and Gac oil. Gac oil is an attractive orange color, has nutritional value. Without Gac oil, can be replaced with cashew oil.
Making:
-Pour over about 2 to 3 tablespoons cooking oil, ginger, pepper seeds, fry in fire just to small. This is the process of creating the "base" aroma and flavor of the dish. When you see the golden ginger then the oil to separate one cup and remove the body.
-Put the pan over and add a little oil, so that the amount of lemongrass, too much, but too little to dry. Then lemongrass, minced garlic and tomatoes cut into fried. Stir until the tomatoes begin to crumble, citronella and garlic start to yellow.
-Add the remaining oil, add some salt, and add chili powder. Turn over for a few minutes until the mixture thickens, add 1 tablespoon of Gac oil, stir and turn off the kitchen. Stir-fried foods will have a thick, sweet smell of citronella, spicy and mild salty.
Because this dish is a "fresh" spices, it should be kept well. Put in a glass jar, let cool, and then use in the refrigerator. One of these is 4-5 weeks old. In hot weather, the dish is easily oxidized and oiled.
Here is the simple way to saturate the taste will be very gentle, not bold as the other types on the market. However, because the taste is moderate but not passion, this is also a chance to feel better food. If you eat slowly and sip, you will hear the characteristic lemon flavor with light aroma of ginger and spicy humility. Satay is also delicate!
