| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sauces |
1 |
Cup |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
c |
Roasted peanuts, ground |
| 1 |
tb |
Peanut oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Chili paste (tuong ot tuoi) |
| 2 |
tb |
Tomato paste |
| 1/2 |
c |
Chicken broth or water |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Peanut butter |
| 1/4 |
c |
Hoisin sauce |
| 1 |
|
Fresh red chile pepper, seeded and thinly sliced |
|
3 |
minutes. |
INSTRUCTIONS
Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted
peanuts. S.C.]
Heat the oil in a small saucepan. When the oil is hot add the garlic chili
paste and tomato paste. Fry until the garlic is golden brown, about 30
seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to
dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer for
Divide the sauce among individual dipping bowls and garnish with the ground
peanuts and slice chile. Server warm or at room temperature.
Yield: about 1 cup.
[Be careful when frying the chili paste. Getting a lungful of the smoke is
NO fun. S.C.]
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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