Re: [CH] peanut butter?
Buffalo Sue (bflosue@earthlink.net)
Sat, 19 Jun 1999 00:53:30 -0500
Everyone I have made this for LOVES this recipe for an
Indonesian-style chile-peanut sauce. It's from "The
Whole Chile Pepper Book" by Dave DeWitt and Nancy Gerlach,
page 286.
It is used as a satay sauce over thinly sliced meats that
are grilled on skewers. I simply use it as a dip for raw
veggies. It's also good added to a stir fry.
I always double the recipe. If I'm making it for non-CH's,
I use MUCH LESS chiles :-)
3 tablespoons dried, crushed Piquin chiles, seeds included
4 scallions, chopped, white part only
4 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 tablespoon peanut oil
1 cup chicken broth (can use veggie broth or water)
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 teaspoon ground cumin
1 tablespoon lime juice
1/2 cup crunchy peanut butter
Saute scallions, garlic, and ginger in the oil for 3 - 4
minutes until soft and transparent, but not browned.
Add stock and bring to a boil. Reduce heat and stir in
remaining ingredients. Simmer the sauce, uncovered, for
10 - 15 minutes until thickened.
Makes 1 - 1 1/2 cups. Heat scale 8.
Wolfgang Deimel wrote:
>
> Hey ho...about peanut butter...
> Any ideas, especially with respect to chiles?
--
Buffalo Sue
"Mild is a four-letter word..."