Re: [CH] Satay

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Tara Deen: "Re: [CH] Hello from sunny Victoria"
• Previous message: George Nelson: "[CH] Burying Kimchi"
• Maybe in reply to: =Mark: "[CH] Satay"
• Next in thread: Tony Flynn: "Re: [CH] Scallop Recipes"

This is an awesome recipe from The Whole Chile Pepper Book
by Dave DeWitt and Nancy Gerlach.  I love it as a dip for
raw veggies, and I always make a double batch:

Peanut-Chile Sauce
3 Tbs dries crushed Piquin chiles (a lot less for non-CH)
4 scallions, chopped (white part only)
4 cloves garlic, minced
1 tsp fresh ginger, finely chopped
1 Tbs peanut oil
1 C chicken broth (can use veggie broth)
1 Tbs soy sauce
2 tsp dark brown sugar
1/4 tsp ground cumin
1 Tbs lime juice
1/2 C crunchy peanut butter (I use all natural pb)

Saute scallions, garlic, ginger in the oil for 3-4 min
until soft and transparent, but not browned.

Add chicken stock and bring to boil.  Reduce heat and
stir in remaining ingredients.  Simmer uncovered 10-15
min until thickened.


=Mark wrote:

> 
> So far for a dipping sauce I've been buying commercial Thai peanut sauce 
> and doctoring it up with some of Jims Red Savina flakes, but before I 
> unleash this at a hotluck I'm going to experiment with some hommade 
> peanut sauce.  Anyone have a favorite recipe?
                


-- 

Buffalo Sue


"Mild is a four-letter word..."

• Next message: Tara Deen: "Re: [CH] Hello from sunny Victoria"
• Previous message: George Nelson: "[CH] Burying Kimchi"
• Maybe in reply to: =Mark: "[CH] Satay"
• Next in thread: Tony Flynn: "Re: [CH] Scallop Recipes"