| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Pasta, Sauces, Vegetarian |
2 |
1/2 cups |
INGREDIENTS
| 1 |
c |
Oil |
| 1/2 |
c |
Peanuts |
| 2 |
sm |
Green chile peppers, seeded |
| 1 |
tb |
Ginger, chopped |
| 4 |
|
Garlic cloves |
| 1 1/2 |
c |
Basil leaves |
| 1/4 |
c |
Mint leaves |
| 1/4 |
c |
Cilantro leaves |
| 3 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Heat oil in a small skillet until nearly smoking, then remove from
the heat and add the peanuts. Allow to sit until lightly browned.
Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough
paste. Add the chilies, ginger and garlic and continue to blend, Add
the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are
very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon
sauce to taste over a helping of noodles.
Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by
Dorothy Hair 7/7/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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