| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Seafood, Dairy |
|
Nuts, Ethnic |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Peanut or other vegetable |
|
|
Oil |
| 1 |
c |
Chopped onion |
| 1/4 |
c |
Minced fresh ginger |
| 3 |
tb |
Minced garlic |
| 3 |
|
To 5 |
| 1 |
|
To 2 tsp |
| 4 |
tb |
Granulated sugar |
| 1/3 |
c |
Fish or soy sauce |
| 1 |
ts |
Tamarind paste dissolved in |
| 1/4 |
c |
Water — OR |
| 3 |
tb |
Lime juice |
| 1/2 |
|
To 1 c |
|
|
Canned |
| 1 |
c |
Chunky peanut butter — pref |
|
|
Without sugar |
| 1/4 |
c |
Chopped cilantro |
|
sm |
Red chilies, finely chopped |
|
|
OR |
|
|
Dried red pepper flakes |
|
|
Unsweetened coconut milk — |
INSTRUCTIONS
-
Heat oil in skillet over medium heat. Add onion,ginger,garlic and chilies.
Saute until tender and onions barely browned, about 8-10 minutes Meanwhile,
dissolve sugar in fish sauce or soy sauce and tamarind liquid or lime
juice. When onion is browned, add soy sauce mixture and 1/2 cup coconut
milk to pan. Stir in peanut butter and cook 5 minutes longer,stirring
frequently to prevent sticking. Remove pan from heat and let cool enough to
taste. It should be pleasantly hot, but balanced by the sweetness of the
sugar, the cooling coconut milk and the tart flavor of the tamarind. Adjust
seasoning accordingly. Stir in chopped cilantro and serve warm or at room
temp. If it is too thick, thin with coconut milk or water. Garnish with
more cilantro. Makes about 1 1/2 cups
Recipe By : Sadataki
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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