Name: Peanut Sauce
Ingredients: Vegetable oil for deep-frying; 4 oz Whole shelled peanuts; 1 sl Terasi*; 2 Shallots; peeled and chopped; 1 Garlic clove peeled and chopped; Salt; 1/2 ts Chilli powder OR- sambal ulek*; 1/2 ts Brown sugar; 14 fl Water; 1 oz Creamed coconut* (optional); 1 tb Lemon juice

Canon of the New Testament: 1. Early Christian writings gradually collected. Gospels. Paul’s writings (2 Peter 3:16). 2. Marcion, Gnostic heretic (139 A.D.) determined list of writings. Rejected O.T., revised Luke’s gospel, ten Pauline epistles. Restricted list. 3. Montanus claimed divine revelation. Expanded list. 4. Church responded to these attempts to expand or restrict. 5. Irenaeus, 180 A.D. cites 22 writings as acceptable: 4 gospels, Acts, 13 Pauline epistles, 1 Peter, 1, 2 John and Revelation. 6. Muratorian list - named after Italian Muratori (1740) who discovered such. Fragment dated late 2nd to 4th century. 22 books plus Apocalypse of Peter. Hebrews, 1,2 Peter, 3 John and James omitted. 7. Tertullian (150-230) – 22 books accepted: 4 gospels, Acts, 13 Pauline epistles, 1 Peter, 1 John, Jude, Revelation. 8. Origen (185-255). Three categories of writings: a. Acknowledged: 4 gospels, 13 Pauline epistles, 1 Peter, 1 John, Acts, Revelation. b. Disputed: 2 Peter, 2, 3 John, Hebrews, James and Jude; also Epistle of Barnabas, Shepherd of Hermas, Didache. c. Heretical: Gospel of Thomas, Gospel of Peter, etc. 9. Eusebius (260-340). a. Acknowledged: 4 gospels, 14 Pauline epistles (Hebrews included), I Peter, I John, Acts. b. Disputed: James, Jude, 2 Peter, 2, 3 John, Revelation. Spurious: Shepherd of Hermas, Epistle of Barnabas, Didache, Acts of Paul. c. Heretical: Gospel of Thomas, Peter, Acts of Andrew etc. 10. Codex Sinaiticus (4th century). 27 books plus Epistle of Barnabas and Shepherd of Hermas. 11. Council of Laodicea (363) - 26 books. Revelation omitted. 12. Athanasius (367) - first time list includes the 27 books of present N.T. 13. Jerome's Vulgate included 27 books of N.T. 14. Augustine (397), 3rd Council of Carthage, accepted 27 books of N.T.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Thai	Thai, Sauces	1	Servings

INGREDIENTS

		Vegetable oil for deep-frying
4	oz	Whole shelled peanuts
1	sl	Terasi*
2		Shallots; peeled and chopped
1		Garlic clove peeled and chopped
		Salt
1/2	ts	Chilli powder OR- sambal ulek*
1/2	ts	Brown sugar
14	fl	Water
1	oz	Creamed coconut* (optional)
1	tb	Lemon juice

INSTRUCTIONS

To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen
paper towels. Allow to cool, then work to a fine powder in an electric
grinder, or with a pestle and mortar. Put the terasi, shallots and garlic,
if using, in a cobek or mortar. Pound to a very smooth paste, then add a
little salt.  Heat 1 tablespoon vegetable oil in a pan, add the paste and
fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek,
sugar and water, bring to the boil, then add the ground peanuts. Stir well,
then simmer until thick, stirring occasionally. Add the creamed coconut
(santen) if using, and stir until dissolved.  Keep hot.

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