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Newsgroups: rec.food.recipes
From: as329@yfn.ysu.edu (Rachael Myers Lowe)
Subject: Thai peanut sauce for Satay or Salad
Message-ID: <2qfvf8$m7c@news.ysu.edu>
Organization: Youngstown State/Youngstown Free-Net
Date: 7 May 1994 11:53:12 GMT
I got this recipe out of a cookbook of Southeast Asian recipes.
Satay Sauce:
3/4 cup raw peanuts
1- 1/2 cups coconut cream
1 small dried red chili pepper, finely chopped
2 tablespoons tamarind liquid (sam ma kham) or fresh lime juice.
1 teaspoon fish sauce
1/2 teaspoon ground lemon grass
1/4 to 1/2 cup water
2 to 4 tablespoons sugat.
Roast peanuts in an oven preheated to 325 degrees.
for about 10 minutes or until light brown
grind them in a mortar or nut grinder and set aside
Combine the coconut cream and chili pepper in a saucepan and place over medium
heat until pungent..stirring often
add ground peanuts, tamarind liquid or lime juice, fish sauce, lemon grass,
water and sugar to the coconut cream and simmer..uncovered, 30 minutes or
until thck..stirring often.
I've never made this..can't attest to how good it is..but my recipe book is
excellent and everything else I;ve made from it has been fabulous.