Sesame-peanut Sauce, Favorite

INGREDIENTS

INSTRUCTIONS

From: Barbara Pollack <blpatcai@erols.com>  Date: Wed, 10 Jul 1996
14:17:25 -0400 (EDT) Recipe By: Barbara Pollack  This is one of my
favorite summer dishes for parties, picnics, or just  feeding a crowd
of teen-age boys.  It also has the advantage of  improving when cooked
ahead and it can be served cold --in other  words, the perfect Shabbat
lunch or snack. The combination of pasta  and peanut butter seems to
get past the defenses of even picky  eaters. I've been surprised when
even people who hate spicy foods  prefer this version to the less hot
version I've made for them. OTOH,  my kids will often add additionsal
pepper sauce. There are numerous  versions of spicy sesame-flavored
peanut sauces which are usually  associated with Thailand but, judging
from the ingredients used, have  versions all over the map. This one
has a Korean "tam"--my  interpretation of how a Korean cook would adapt
this foreign dish.  This is our favorite version because of the fuller
flavor--but it is  for people who don't require hechshers for
everything. I've also  included standard American ingredients.  The
only critical "exotic"  ingredient is dark sesame oil which can be
found in oriental markets  and is available with hechsher from Eden.  
Fresh ginger is nice but  if you have it, otherwise use a pinch of
dried.  If you buy the myulchi dashida (dried anchovies and salt),
email me  for my caesar salad dressing  (pareve--we add cheese at the
table).  It's my picky son's favorite, easy to make, relatively low
fat, and  it keeps at least a month in the refrigerator (I make it a
quart at a  time).   And if you buy the kochu-jang (also called Korean
hot bean  paste), don't be fooled by the large size of the containers
sold in  Korean markets--it is very very hot and should be measured out
by  quarter tespoons until you've established your comfort level.
Combine all ingredients and simmer until thick.  Check the seasoning.
The sauce itself should have as much pepper bite and saltiness you  can
tolerate so that the flavor won't be diluted too much when you  put it
on other foods.  Mix with cooked, rinsed and well-drained oriental
noodles or spaghetti  (good with both thick and thin) to the desired
degree of sauciness. I  keep the mixture pretty dry for picnics and
buffets--about one  tablespoon per ounce of dry pasta--but a little
wetter if serving at  table. I generally allow two ounces of pasta per
person for an  appetizer or side dish and four for a light meal.
Refrigerate remaining sauce until needed.  It keeps several months.
Warm before mixing with pasta.  Also good on chicken (and probably
turkey but I haven't tried it yet),  tofu, and on many cooked
vegetables. It also does amazing things to  cottage cheese--like
getting me to take a second helping.  ;-)  Serving Ideas : Garnish with
chopped scallions, cucumbers, etc. just  before serving.  NOTES : Use
only dark (toasted) sesame oil.  Kochu-jang is Korean hot  bean paste.
Myulchi dashida is Korean anchovy soup powder.  Also  good with chunky
peanut butter as long as you like the pieces of  peanut (my kids
don't).  JEWISH-FOOD digest 249  From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 43
Calories From Fat: 28
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 154.1mg
Potassium: 76mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 2.1g