| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Asian |
Sauce, Herb, Nut, Cheese/eggs, Chilies |
2 |
1/2 cups |
INGREDIENTS
|
|
Ginger Island Restaurant |
| 1 |
c |
Oil, peanut |
| 1/2 |
c |
Peanuts, raw |
| 2 |
sm |
Chile peppers, Green |
|
|
Fresh seeded |
|
|
Serrano or Jalapeno |
| 1 |
tb |
Ginger, fresh; chopped |
| 4 |
|
Garlic cloves |
| 1 1/2 |
c |
Basil leaves, fresh tightly packed |
| 1/4 |
c |
Mint leaves, |
| 1/4 |
c |
Cilantro leaves, tightly packed tightly packed |
| 3 |
tb |
Lemon juice freshly squeezed |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Heat oil in a small skillet until nearly smoking, then remove from the heat
and add the peanuts. Allow to sit until lightly browned. Remove the nuts
with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste.
Add the chilies, ginger and garlic and continue to blend, Add the herbs and
a little of the reserved oil, and continue to blend. Add the salt, sugar
and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce
to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July
6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William
Morrow, 1988 typed by Dorothy Hair 7/7/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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