Re: [CH] Vong-style Peanut Dipping Sauce
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Tue, 31 Oct 2006 22:32:02 -0800
They are terrific!!!! I link to them as an endorsement on my site on
Thai cuisine and culture. Their prices are great and if I didn't have
access to all Thai ingredients, as well as growing many of them, I'd
be their biggest customer!
Mary-Anne
On 10/31/06, Rael64 <z42dkm@yahoo.com> wrote:
> Speaking of Thai foods, I've found an online vendor
> who is not only quite reasonable in prices but stocks
> a good variety of Thai ingredients and even stocks
> some fresh stuff. The shipping charges are almost
> unbelievably good too, which is oh-so-odd these days
> (just got a bunch of noodles, some sauces, and some
> pickled 'lemon', probably 8 pounds of stuff for, oh, 7
> bucks shipping?), and when you unpack your box, you
> will see the attention your order is given, meaning,
> it is packed so well the UPS guy would have to drop
> kick the box to break something.
>
> And even then, there'd probably be no breakage (my box
> probably weighed 15 pounds due to all the
> packing...yet still 7ish bucks shipping? dunno how...)
>
> Anyway, no affiliation (I wish), but they are:
> importfoods.com
>
> I've just been really, really happy with the place.
>
> Peace, Hendrix, and Chiles with pickled lemon and
> sweet soy sauce...
> Rael"I think heaven serves Thai"64
>
> --- Mary-Anne Durkee <durkee.ch.list@gmail.com> wrote:
>
> > Vong-style Peanut Dipping Sauce
> >
> >
> > Jean-Georges Vongericten is one of my favourite
> > chefs. His
> > delightfully creative ways with Thai ingredients and
> > French style make
> > for exciting bursting flavours. I first ate at his
> > restaurant, now
> > closed, Vong in Knightsbridge, London. I often dined
> > at this lovely
> > location for several years. Then I was fortunate
> > enough to dine at
> > several of his other restaurants in New York City,
> > Hong Kong, and
> > Chicago.
> >
> > This is my intrepretation of one of his terrific
> > appetizers-rice
> > crackers/cakes with spicy peanut curry sauce.
> >
> > makes 3 cups
> >
> > Ingredients
> > 1-3/4 cups dry roasted unsalted peanuts
> > 1 tab peanut oil
> > 1 - 2 tsp red curry paste to taste
> > *optional minced Thai Dragon or Bird chiles (Phrik
> > kee nu or Phrik chee fa)
> > 1 tab date palm sugar
> > 1 (14-ounce) can coconut milk
> > 2 tabs Thai soy sauce
> > 1 tab fish sauce (nam pla)
> > 1 tab fresh lime juice
> >
> >
> > Pulse the peanuts in a food processor just until
> > barely crushed or
> > crush in a mortar with the pestle. You do not want
> > peanut butter.
> >
> > Heat saucepan over medium high heat, add oil and
> > heat. Add the curry
> > paste and stir fry 30 seconds.
> >
> > Whisk in the sugar and coconut milk and cook over
> > medium-low heat for
> > 3-5 minutes, whisking, until smooth. Do not boil.
> >
> > Add the crushed peanuts. Whisk.
> >
> > Add soy sauce and lime juice. Whisk.
> >
> > Taste and adjust taste with additional sugar, chile,
> > soy or lime as
> > necessary to balance.
> >
> > Keep the sauce warm until you're ready for it.
> >
> > This sauce will keep in the refrigerator for a
> > couple of days, but
> > reheat prior to serving.
> >
> > Serve warm with rice crackers/cakes or blanched
> > vegetables.
> >
> > Rice crackers need to be fried in hot oil or buy the
> > ready to serve
> > rice cakes from Taiwan. Packages can be found in
> > Asian markets,
> > Chinese Rice Crackers (often labeled as Instant
> > Sizzling Rice).
> >
> > You can make your own rice crackers from dried left
> > over Jasmine and
> > sticky rice.
> >
> > A variation: Fry 4 ounces lean minced pork breaking
> > up until very
> > crumbly. Blend this ground fried minced pork with
> > the peanut sauce
> > just before serving.
> >
> > Another variation is to add 3 ounces of minced
> > prawns and and 2 ounces
> > of minced pork.
> >
> > To make your own rice crackers:
> >
> > http://www.bellaonline.com/articles/art47264.asp/zzz
> >
>
>
>
>
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