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.

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”