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[Harper's Kitchen] Perfect Peanut Sauce!
Some of you know that my family and I are addicted to Taste of Thai spicy peanut chicken and peanut sauce. I often post appeals for this stuff to be mongoled to us in the UK, as they don't sell it over here. Our last shipment included mostly peanut chicken bake and very little peanut sauce, and we have a houseguest this week, so I wanted to make Thai chicken. We were out of peanut sauce mix, and just on a whim I went looking for recipes online to see if I could concoct some myself. Turns out it's quite easy to make!
I found this terrific recipe at Cooking With Amy, which looks to be a great food blog, though I haven't explored it very far beyond the peanut sauce recipe linked above, which I'll reproduce in its entirety below the cut tag. If you've ever wanted a great zipper-style (you can put in all kinds of extras) peanut sauce recipe, this might be the one for you!
Perfect Peanut Sauce: Recipe
Thursday, July 28, 2005
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp satays or kebabs and hot or cold noodles? Perhaps some kind of vinaigrette, but I'd rather have the peanut sauce!
Peanut sauce is commonly found in the cuisine of various Asian countries. There is an Indonesian peanut sauce, which is served over a kind of vegetable salad, called gado gado, seen in the picture above. There is a Chinese peanut sauce served over noodles and a Thai curried version of peanut sauce served with slices of chicken or tofu over spinach. You can make it spicy or mild. You can use chopped peanuts or peanut butter. You can make it thin with water or thick and creamy with coconut milk. I even know some peanut butter-haters who love peanut sauce, that's how good it is.
I meant to post this recipe for a certain contest involving mid-week meals created in minutes, but being out of town I kinda blew it. In any case it's really useful to have a basic peanut sauce recipe on hand. I hope you like it as much as I do; please feel free to tweak it to make it "yours". Note: It doubles easily and keeps in the fridge for a week or so.
Perfect Peanut Sauce
1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic
Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce (Raedia's idea)
Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.
Enjoy!
I made this pretty much exactly as the recipe, except I doubled it because we had a guest and I wanted some leftovers for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
filceolaire to take to work this coming week if he liked. The sauce thickened up to the point where I added quite a bit more coconut milk at the end than it called for, which was fine because a half cup of coconut milk only skimmed the top of the tin we had in the cupboard. Everybody said it was terrific, so I pass it on to you, and if you make it, I hope you like it. I mixed it all up in a Pyrex measure and left it on the simmer burner for about five minutes until it started to thicken, then stirred like mad, adding more coconut milk as I went. After dinner, I added the rest of the coconut milk before refrigerating the sauce and the leftovers, and we'll heat and thicken it again if we decide to serve it again within a week.
I found this terrific recipe at Cooking With Amy, which looks to be a great food blog, though I haven't explored it very far beyond the peanut sauce recipe linked above, which I'll reproduce in its entirety below the cut tag. If you've ever wanted a great zipper-style (you can put in all kinds of extras) peanut sauce recipe, this might be the one for you!
Perfect Peanut Sauce: Recipe
Thursday, July 28, 2005
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp satays or kebabs and hot or cold noodles? Perhaps some kind of vinaigrette, but I'd rather have the peanut sauce!
Peanut sauce is commonly found in the cuisine of various Asian countries. There is an Indonesian peanut sauce, which is served over a kind of vegetable salad, called gado gado, seen in the picture above. There is a Chinese peanut sauce served over noodles and a Thai curried version of peanut sauce served with slices of chicken or tofu over spinach. You can make it spicy or mild. You can use chopped peanuts or peanut butter. You can make it thin with water or thick and creamy with coconut milk. I even know some peanut butter-haters who love peanut sauce, that's how good it is.
I meant to post this recipe for a certain contest involving mid-week meals created in minutes, but being out of town I kinda blew it. In any case it's really useful to have a basic peanut sauce recipe on hand. I hope you like it as much as I do; please feel free to tweak it to make it "yours". Note: It doubles easily and keeps in the fridge for a week or so.
Perfect Peanut Sauce
1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic
Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce (Raedia's idea)
Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.
Enjoy!
I made this pretty much exactly as the recipe, except I doubled it because we had a guest and I wanted some leftovers for
filceolaire to take to work this coming week if he liked. The sauce thickened up to the point where I added quite a bit more coconut milk at the end than it called for, which was fine because a half cup of coconut milk only skimmed the top of the tin we had in the cupboard. Everybody said it was terrific, so I pass it on to you, and if you make it, I hope you like it. I mixed it all up in a Pyrex measure and left it on the simmer burner for about five minutes until it started to thicken, then stirred like mad, adding more coconut milk as I went. After dinner, I added the rest of the coconut milk before refrigerating the sauce and the leftovers, and we'll heat and thicken it again if we decide to serve it again within a week.