Southeast Asian Peanut Dipping Sauce

Aren’t the most popular mission trips the ones that take us far from our own neighborhood? Russia is easy; our own neighborhood is a constant challenge. Has anyone consistently had the boldness and clarity of Jesus in testifying about the gospel? Never. Has anyone consistently avoided the fear of man in evangelism? Certainly not. There is a “foolishness” inherent in the message of the cross. The clear proclamation of the gospel does not make us look good. It doesn’t make us popular.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	Asian	America, Good, Morning	1	Servings

INGREDIENTS

cup soy sauce

INSTRUCTIONS

Instructions and Ingredients Some versions of this simple, spicy  sauce
is served all over southeast Asia, with the small skewers of  meat and
chicken known as satays. It is also delicious as a dipping  sauce for
many other dishes, from spring rolls to grilled meat. Heat  in a small
saucepan over medium heat: 2 teaspoons vegetable oil Add  and cook,
stirring, for 5 seconds: 4 cloves garlic, finely chopped 1  small fresh
chili pepper, seeded and minced Add and cook, stirring,  until
thickened, about 4 minutes: 1 cup water  1/3 cup chunky peanut butter,
preferably unsweetened  1 teaspoon packed light brown sugar, or to
taste  3 tablespoons chopped unsalted roated peanuts (optional) Remove
from  heat and stir in, if desired: 1 tablespoon finely chopped fresh
mint  leaves Serve warm or at room temperature. This sauce will keep,
covered and refrigerated, for up to 1 week.  Yield: About 1 2/3 cups.
To order GMA recipes or to subscribe yearly  please call:
1-800-543-4GMA Single recipes $3 / Yearly $14.95  Busted by Barb ob
2/21/98  Recipe by: The Joy of Cooking  Posted to MC-Recipe Digest by
"abprice@wf.net" <abprice@wf.net> on  Mar 23, 1998

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