| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Indo | 1 | Servings | |
INGREDIENTS
| 3 | T | Piquin chiles, dried |
| crushed seeds included | ||
| 4 | Scallions, chopped white | |
| part only | ||
| 4 | Cloves garlic, minced | |
| 1 | t | Finely chopped fresh ginger |
| 1 | T | Peanut oil |
| 1 | c | Chicken broth, can use |
| veggie broth or water | ||
| 1 | T | Soy sauce |
| 2 | t | Dark brown sugar |
| 1/4 | t | Ground cumin |
| 1 | T | Lime juice |
| 1/2 | c | Crunchy peanut butter |
INSTRUCTIONS
Everyone I have made this for LOVES this recipe for an Indonesian-style chile-peanut sauce. It's from "The Whole Chile Pepper Book" by Dave DeWitt and Nancy Gerlach, page 286. It is used as a satay sauce over thinly sliced meats that are grilled on skewers. I simply use it as a dip for raw veggies. It's also good added to a stir fry. I always double the recipe. If I'm making it for non-CH's, I use MUCH LESS chiles :-) Saute scallions, garlic, and ginger in the oil for 3 - 4 minutes until soft and transparent, but not browned. Add stock and bring to a boil. Reduce heat and stir in remaining ingredients. Simmer the sauce, uncovered, for 10 ~ 15 minutes until thickened. Makes 1 - 1 1/2 cups. Heat scale 8. Posted to CHILE-HEADS DIGEST by Buffalo Sue <[email protected]> on Jun 19, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”