* Exported from MasterCook *
Modern Asian Peanut Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon canola -- or other neutral vegetable oil
2 Tablespoons minced shallot
1 Tablespoon minced fresh jalapeno -- or other seeded fresh hot chile pepper
1 clove garlic -- chopped
1 Tablespoon finely chopped fresh ginger -- peeled
5 1/2 ounces coconut milk -- (1 can) stir together the thick cream and thinner milk before measuring
3/4 cup creamy peanut butter
3 Tablespoons soy sauce
3 Tablespoons fresh lime juice
2 Tablespoons water
1 Tablespoon lightly packed palm sugar -- or light brown sugar
2 teaspoons Asian fish sauce -- vegetarian version
1/4 teaspoon hot-pepper sauce -- such as Sriracha
In a medium saucepan, heat the oil over medium heat. Add the shallot,
chile, garlic, and ginger, and cook, stirring frequently, until the
aromatics are very soft and fragrant, 2 to 3 minutes. Do not allow them to
brown.
Add the coconut milk and simmer for 1 to 2 minutes, then remove the pan
from the heat and stir in the peanut butter. As it begins to melt, switch
to a whisk and whisk until a smooth emulsion forms. Return the pan to low
heat, whisk in the soy sauce, lime juice, water, sugar, fish sauce, and
hot-pepper sauce and simmer for 4 to 5 minutes to blend everything nicely.
Taste and adjust all of the flavorings so the sauce is creamy but bright
and exciting. Serve slightly warm or at room temperature.
Makes 1 3/4 cups (7 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 5 days. The sauce
does not freeze well.
Quick Change: add 1 Tablespoon Thai red curry paste with the coconut milk.
AuthorNote: We all know that skewers of grilled satay are just an excuse
to eat the peanut sauce that usually comes with them, so make a lot of
this sauce and use it during the week on grilled [favorites] and
vegetables, on noodle dishes, or spring rolls.
There are many approaches to making this sauce and usually, I take a
multicultural and easy approach - I use mass-market peanut butter, which
is simpler than whole nuts, plus it gives the sauce a lovely consistency
that stays emulsified with the other ingredients better. If you can't find
the small can of coconut milk I call for, buy the large size, measure out
1/2 cup plus 3 Tablespoons, and freeze the rest.
Be sure to tinker with the final seasoning until the sauce has a bright
tension from tart lime juice, sweet coconut milk, spicy hot-pepper sauce,
and salty fish sauce.
ChupaNote: if you don't have access to vegetarian/vegan Asian fish sauce
mix 1 teaspoon of water with 1 teaspoon of dulse (or other sea vegetable)
and let soak for 10 to 15 minutes at room temperature. Taste to test for
saltiness.
Cuisine:
"Asian"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 250 Calories; 22g Fat (72.7%
calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 578mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 210 3292 0
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