| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Indo |
|
1 |
servings |
INGREDIENTS
| 3 |
tb |
Piquin chiles; dried, crushed, seeds included |
| 4 |
|
Scallions; chopped, white part only |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Finely chopped fresh ginger |
| 1 |
tb |
Peanut oil |
| 1 |
c |
Chicken broth; (can use veggie broth or water) |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Dark brown sugar |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
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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