Sauces

Coconut Sacha Inchi Sauce

Coconut Sacha Inchi Sauce

INGREDIENTS

gCoconut milk, fresh, smoked in dried rice stalks
gGalangal, thinly sliced
gLemongrass, thinly sliced
gTamarind pulp
gSacha inchi oil
gCaramelized fish sauce
gPandan, cut into 4-6cm pieces

METHOD

  • Combine smoked coconut milk with all other ingredients in saucepan, then bring to just below breaking point over low heat, stirring as needed, 8–10 minutes.

     

  • Remove from heat and allow to infuse 30 minutes, then strain through chinois lined with cheesecloth, discard solids.

     

  • Transfer coconut sauce to flat boxes and chill for service.

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