| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Satay |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Garlic clove; crushed |
| 2 |
|
Shallots; diced finely |
| 1/4 |
pt |
Warm water |
| 2 |
tb |
Soy sauce |
| 5 |
tb |
Smooth peanut butter |
| 1 |
ts |
Grated ginger |
|
|
Hot chili sauce; to taste |
INSTRUCTIONS
Melt the butter in a saucepan and add the shallots and garlic. Cook until
soft, but not brown. Pour in the water, soy sauce, peanut butter and
ginger. Bring to a boil and season with hot chili sauce. Simmer until
desired thickness is reached.
Comments
I like three cloves of garlic in this myself, and probably a couple
tablespoons of chili sauce (enough to make it noticeable :). It gets
reasonably thick in 5-10 minutes, and can sit happily for a while after,
and reheats nicely the next day in the microwave.
This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo
Mogi (ISBN 0 85941 622 4).
Per serving: 618 Calories (kcal); 53g Total Fat; (72% calories from fat);
23g Protein; 23g Carbohydrate; 31mg Cholesterol; 2557mg Sodium Food
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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