| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Javanese |
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Peanut oil |
| 1 |
ts |
Dried pepper flakes, crushed |
| 4 |
|
Scallions, trimmed and chopped |
| 2 |
tb |
Dark brown sugar |
| 4 |
tb |
Rice wine vinegar |
| 1 |
ts |
Sesame oil |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Freshly grated ginger |
| 1 |
|
Garlic clove, pressed |
| 1 |
c |
Chunky peanut butter |
| 1 |
c |
Chicken broth, defatted |
| 1 |
lb |
Egg fettucine, cooked |
| 1/2 |
c |
Chopped toasted peanuts |
| 2 |
|
Scallions, sliced |
| 1 |
md |
Cucumber, halved, seeded, and thinly sliced |
| 1 |
|
Sweet red pepper, cut into thin strips |
| 1/4 |
c |
Shredded coconut (optional) |
INSTRUCTIONS
GARNISH
Heat oil in saucepan. Add red pepper flakes and cook over low heat for 1
minute. Add 4 chopped scallions; saute briefly, then remove from heat. Stir
in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and
garlic; mix thoroughly. Return pan to low heat. Add peanut butter a little
at a time, stirring constantly. Add chicken broth, stirring constantly.
Heat to piping hot. Place cooked fettucine in a large shallow bowl. Pour
peanut sauce over and toss to combine. (If less sauce is desired, the
excess sauce may be refrigerated and then reheated for other use.) Sprinkle
with toasted peanuts and sliced scallions. Arrange cucumber slices in
concentric circle around pasta. Arrange red pepper strips to radiate from
center. Sprinkle coconut in middle of dish. Serve immediately. Makes 4 to 6
servings. From: Steve Herrick Source: [Yankee Magazine's Second Great
Annual New England Cook-Off Cookbook]
Submitted By SANDEE EVELAND On MON, 11-15-93 (09:54)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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