INDONESIAN COCONUT SAUCE

      Title: INDONESIAN COCONUT SAUCE
  Categories: Indonesian, Condiment, Hot
       Yield: 1 Servings
  
       1 c  Shredded coconut
   1 2/3 c  Boiling water
       3 tb Corn oil
       1    Onion, quartered, then in
            -thin slices
       1    Garlic clove, crushed
       1 tb Curry Powder
     1/2 ts Turmeric
     1/2 ts Ground coriander
     1/2 ts Hot chili powder
       1 tb Cornstarch
       1 tb Lemon juice
       1 lg Tomato, peeled, seeded
     1/2 sm Green bell pepper, seeded
            Salt to taste
  
   In a blender or food processor, process coconut and boiling water 45
   seconds. Strain mixture through a fine sieve, pressing coconut firmly
   to extract all liquid. Heat oil in a saucepan. Add onion, garlic,
   Curry Powder, turmeric, coriander and chili powder and fry gently 3
   minutes, stirring.
   
   Add coconut milk and bring to a boil. Cover and simmer 5 minutes.
   Blend cornstarch and lemon juice until smooth and add to coconut
   mixture. Bring to a boil and cook 2 minutes, stirring constantly. Cut
   tomato and bell pepper in thin slivers and add to sauce. Cook gently
   5 minutes. Season with salt.
   
   Makes 2-1/4 cups.
   
   NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.
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