INGREDIENTS

INSTRUCTIONS

NONE
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
1/4    cup soy sauce
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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