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Full Online Book HomeLearning KitchenAsian - Sauce - Peanut Sauce
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Asian - Sauce -  Peanut Sauce Post by :calljian Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1334

Click below to download : Asian - Sauce - Peanut Sauce (Format : PDF)

Asian - Sauce - Peanut Sauce

1 Cup coconut milk
3 Tbsp. red curry paste
1/2 Cup chunky peanut butter
1/4 Cup chicken stock (1/2 tsp. powdered chicken. bouillon in 1/4 C water)
1/4 Cup brown sugar
2 Tbsp. tamarind liquid or lime juice
1 tsp. salt


On medium heat bring coconut milk to a simmer and whisk in curry paste, peanut butter, stock and sugar. Reduce heat a cook until smooth, stirring constantly about 15 minutes until reduced. Add tamarind juice (or lime) and salt, simmer another 3 minutes or as long as it takes to get a little bit thick. Set aside. Drizzle over anything on your plate.
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1 can chicken broth 3 or 4 Tbsp. soy sauce 3/4 cup sugar 3/4 cup vinegar 4 Tbsp. cornstarch 1/4 cup water 1 cup diced bell pepper 1 cup diced onion 1 cup diced celery 1 can chunk drained pineapple 1 small jar maraschino cherries -- drained 1/2 cup orange juice In large pot, stir chicken broth, soy sauce, sugar and vinegar together. Heat. Mix cornstarch in water. Stir in mixture. Cook, stirring until thickened. Don't dice vegetables too small, should be medium size pieces. Lightly saute in oil. Add to mixture. Add pineapple and cherries. Add orange juice, a little
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Asian - Sauce -  Huli Huli Sauce Asian - Sauce - Huli Huli Sauce

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1/2 c soy sauce 2 c ketchup 1/2 c brown sugar 1 1/2 c pineapple juice 1/3 c sherry 2 t fresh ginger peeled and grated 1 t chopped garlic 1/4 c scallions, minced Fresh ground pepper to taste Place soy sauce, brown sugar, pineapple juice, ginger and garlic in a saucepan and bring to a simmer over medium heat. Reduce heat and stir in ketchup, scallions, and sherry. Continue to simmer over low heat for 25 minutes. Stir constantly to avoid scorching. Season with pepper and remove from heat. Cool sauce. The recipe was posted by Chef Larry.
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