| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Chilli powder |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Turneric |
| 3 |
ts |
Oil |
| 3 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Pork fillet; cubed |
| 2/3 |
c |
Desiccated coconut |
| 1 1/4 |
c |
Boiling water |
| 5 |
tb |
Crunchy peanut butter |
| 2 |
ts |
Sugar |
| 1 |
|
Green chile; seeded and finely chopped |
| 1 |
ts |
Lemon juice |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
PEANUT SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 20 Oct 1993 11:20:55 GMT
In a bowl mix together spices oil and soy sauce and slat to make a paste.
Add pork and with wet hands knead paste into meat. Cover bowl and leave in
the refrigerator for at least 2 hours.
TO make the peanut sauce put the coconut into a bowl pour over the boiling
water and leave to stand for 15 minutes.Strain mixutre into a saucepan
pressing well to extract all moisture. Discard coconut. Add remaining
ingredients and mix well. Cook over a low heat stirring until the sauce
comes to the boil. Serve hot with the neat cooked in hot oil. (Serves 4-6)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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