| 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 <bflosue@earthlink.net> on Jun 19, 1999,
converted by MM_Buster v2.0l.
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